You know when you’re craving something rich and creamy but you don’t want to feel like a bloated balloon with a box of rocks in your gut after? Yup. I can fix that. For me, it’s a big bowl of creamy pasta or rich risotto that hits the spot. So I let my last craving take over (big surprise right?) and I came up with this. The best of both worlds. Happiness in a bowl. No balloon. No gut rocks. Double the creaminess, double the flavor and NO dairy. Just look at how creamy this vegan risotto is, go ahead and drool just a bit. I’ll wait.
In total truth, I wasn’t quite sure I could make this orzo risotto work by cooking it risotto style. But man oh man was I wrong. This made the absolute creamiest, rich, yet light on the gut, most flavorful dish. The key? The combo of all my favorite creamy sauce ingredients. I combined a few things from my best sauces (think my original cheese sauce or sharp white flavor meets the creaminess in my dill crema or chili taco crema): potato, cashews, Silk Unsweetened Cashew milk, roasted garlic and veggie broth. I loved the combo of all of these and how amazing they made this vegan risotto come together. Each ingredient contributed it’s best to the end result. I didn’t even need any flour to thicken it while it cooked!
The sauce starts out super liquidy, you may even think you did something wrong. But keep going! The starch in the potato and in the orzo help thicken it up immensely as it slowly cooks. The key here is to constantly stir the orzo and sauce so that it doesn’t stick to the bottom, just like in traditional risotto. As you stir, the magic happens and as the orzo cooks, this creamy vegan risotto comes together! Hate cooking risotto because the stirring drives you nuts? No fear! I have the lazy version for you. Just cook the orzo like pasta, thicken the sauce separately, then combine! I’ve tried both versions, and lazy works in a pinch. I won’t judge 😉
The bonus, is you can use this sauce for so many other things, not just vegan risotto. It’s a creamy alfredo like dream and other than eating it like soup (yup, it happened), I’ve already drizzled it on potatoes, mixed it into zucchini noodles and dipped some roasted veggies in it. And maybe my fingers. My oldest decided that tomorrow he’s dipping his burrito in it. He is so my kid…
So jump on the creamy train! This vegan orzo risotto will blow your mind. It’s so easy and so creamy good! You won’t feel like you swallowed rocks and you won’t blow up like a balloon. Let me know what you think! Did you make it the real way or the lazy way? I already promised not to judge, I’ve done both too soooo, glass houses… And I’ve made the sauce on it’s own for so many other things and that works too! Leave me a comment here, find me on Facebook or tag me on Instagram with how you used it at veggiesdontbite #veggiesdontbite so I don’t miss it! I’m super excited to drool over all of your pictures! I’ve got my hanky ready.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.