Velvety Vegan Orzo Risotto with Butternut Squash & Brussels Sprouts

Creamy Vegan Orzo Risotto with Butternut Squash & Brussels Sprouts

Velvety and scrumptious, this butternut squash orzo dish is made stovetop risotto-style. Topped with crispy miso-mustard Brussels sprouts, it’s a flavourful, reassuring, and simple plant-based supper dish

An overhead, up close shot of creamy butternut orzo in a shallow blue bowl.

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A flat lay of the ingredients on a grey background.Raw Brussels sprouts being tossed with miso and mustard mixture.

It’s been a couple of weeks, however me and this comfortable supper are here for you! I really like the ease of any vegan orzo dish, and I have actually certainly been looking for a bit more alleviate recently. My video camera body passed away and the service center informed me it would be 4-5 months(!) to get it fixed, so I had no option however to change it. Then, my ancient image modifying software application and similarly ancient computer system could not manage all the newness. Whatever has actually been updated and now I simply need to re-learn how to utilize everything haha. I constantly value your persistence and understanding!

This velvety butternut orzo dish is ideal for the season of the CCC: Cozy Convenience Carbs. Orzo prepared risotto-style is weeknight supper quality, and you can spin it a lot of various methods. With this variation, we smooth it out with a butternut “cream” and leading it with crispy roasted Brussels sprouts that get the miso-mustard-maple treatment– all carried out in under 1 hour too. I likewise have a more conventional vegan risotto dish with mushrooms on the website.

What is orzo?

  • It’s a rice shaped pasta that cooks precisely like pasta. A lot of ranges of orzo that you’ll discover on grocery racks are wheat-based.
  • I like to utilize the standard orzo from Garofalo, however I understand that folks have actually had success making this gluten-free with DeLallo’s GF orzo.
  • Orzo vs risotto? As I state above, orzo is pasta. Conventional risotto is based upon arborio rice. As the arborio rice is stirred, it launches starch, leading to a velvety texture.
  • Although orzo is absolutely various from the arborio rice generally utilized in risotto, it can still be prepared in the very same design! Orzo likewise launches starch as it is stirred and prepared through.

I have actually made variations of this with a honeynut and a butternut squash, however I wager carrot or sweet potato purées would replace rather well. You’re just restricted by your creativity actually. You might likewise stir in some prepared lentils or beans/chickpeas towards completion for additional protein if you like.

In regards to making a plant-based “cream”: I use a note on doing it yourself and some suggestions for shop purchased too (I like nutpods or an abundant oat milk). I utilize great deals of spice in the type of chilli, smoked paprika, thyme, and garlic to contrast the mellow squash and orzo. As soon as you utilize your mixer to make the dairy-free butternut “cream,” whatever else occurs on the stovetop in one pot.

I hope that you offer this one a shot! Thanks once again for your persistence as I get all the brand-new systems figured out. On top of the brand-new equipment, I’m likewise transitioning over to a brand-new dish display screen format here. Gradually however definitely we are switching from scrappy to somewhat expert hehe. Thank

A tray of roasted Brussels sprouts, up close with moody lighting.Adding squash to the cooking orzo.The orzo and the Brussels sprouts, ready to plateUp close shot of the butternut orzo with a pile of crispy roasted Brussels sprouts on top.

Creamy Vegan Orzo Risotto with Butternut Squash

Velvety and scrumptious, this butternut squash orzo dish is made stovetop risotto-style. Topped with crispy miso-mustard Brussels sprouts, it’s a flavourful, reassuring, and simple plant-based supper dish.

PREPARATION TIME 25 minutes COOK TIME 25 minutes OVERALL TIME 50 minutes

Course Main Dish, Side Meal Diet Plan Vegan, Vegetarian

Servings: 3 -4

Author: Laura Wright


  • Mixer

Active Ingredients


  • 1 1/2 tablespoons olive oil
  • 1 tablespoon light miso
  • 1 tablespoon maple syrup
  • 2 teaspoons rough or yellow mustard
  • 1 pound. Brussels sprouts, cut in half
  • sea salt and ground black pepper, to taste


  • 1/2 cup unsweetened non-dairy creamer OR abundant non-dairy milk (such as cashew or oat, see notes)
  • 1 cup puréed butternut squash OR prepared butternut squash cubes (see notes)
  • 1 tablespoon dietary yeast
  • 1 tablespoon olive oil
  • 1 shallot, great dice (about 1/4 cup diced shallot)
  • 2 cloves of garlic, minced
  • 1 teaspoon thyme leaves, minced
  • 1/2 teaspoon chili flakes, or to taste (optional)
  • 1/4 teaspoon smoked paprika
  • 1/2 pound (227 grams) orzo pasta
  • sea salt and ground black pepper, to taste
  • 2 cups veggie stock, plus additional
  • 1 tablespoon lemon juice
  • 1/4 cup sliced flat leaf parsley



  • Preheat the oven to 400 ° F. Line a baking sheet with parchment paper.
  • In a little bowl, blend together the olive oil, miso, maple syrup, and mustard till integrated.
  • Location all of the Brussels sprouts on the lined baking sheet and put the miso and mustard mix over top. Season with salt and pepper and toss the sprouts to coat equally in the mix.
  • Move the baking sheet into the oven. Roast the Brussels sprouts for 20 minutes or till tender and deep golden brown on the edges. Keep warm.


  • While the Brussels sprouts are roasting, make the velvety butternut orzo. Initially, make the butternut cream. In an upright mixer, integrate the non-dairy creamer, butternut squash, and dietary yeast. Mix this mix on high till totally smooth. Reserve.
  • Location a deep frying pan or braiser-style pot over medium heat. Once it’s hot, gather the olive oil. Include the shallot to the pot and stir. Prepare shallots till softened and clear, about 4 minutes. Include the garlic, thyme, chili flakes (if utilizing), and smoked paprika. Stir and prepare till the garlic is rather aromatic, about 30 seconds to 1 minute. Include the orzo pasta and stir to coat in the spices and shallots. Season the mix freely with salt and pepper.
  • Include the veggie stock to the pot and stir. Bring the orzo to a boil and after that simmer, exposed, till orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot typically. The orzo will wish to stay with the bottom of the pot! Simply keep stirring and including more veggie stock if needed. You wish to keep the consistency good and fluid.
  • Once the orzo is soft and the mix is beginning to get velvety, include the butternut cream to the pot and stir to integrate. Bring the orzo back up to a simmer. Include the lemon juice to the velvety butternut orzo and stir. Inspect the meal for flavoring and change if needed (more salt, chili, lemon and so on). Stir in the sliced parsley and top with the roasted Brussels sprouts. Serve instantly!


  • Similar to any dish on my website that needs veggie stock, I ‘d extremely advise making your own utilizing my technique here.
  • I like to prepare a halved squash in the a 400 oven for about 45 minutes, or till tender. Then I dig all the flesh and utilize it in soups, baking, dishes like this, and so on! You might likewise utilize a loaded cup of roasted squash cubes.
  • This dish might act in a different way with a gluten-free orzo or other small pasta. Routine wheat-based pasta releases a velvety starch. If you’re utilizing GF pasta, I ‘d begin with just 1 1/2 cups of the veggie stock and include more as it cooks if needed. I have actually heard that DeLallo’s GF orzo is terrific!
  • Some vegan “parm” would be scrumptious to serve along with this meal! I have a dish here. Some toasted chopped almonds would be such a beautiful discuss top of this meal Too! About 1/4 cup would get the job done.
  • For a fast non-dairy “cream” to utilize here, mix 1/4 cup raw cashews with 1/3 cup water in a high speed mixer till smooth. I likewise like unsweetened nutpods creamer or an abundant oat milk if you’re searching for a shop purchased alternative.

An overhead shot of creamy butternut orzo in a blue, shallow bowl. Program Conceal 44 remarks.

  • Elizabeth

    So sorry for all of your technical issues! This dish looks so ideal for the cold, rainy days we’re having here now. I actually value the distinct taste mixes you give your dishes and I’m thrilled to attempt this one. Thanks for all you do here! Reply

    • Laura

      Thanks a lot for this remark, Elizabeth! I so value your assistance:-RRB- Reply

  • Joanell

    I have actually been following your site for a couple of years now and have numerous favorites dishes from it. However this one tops them all! We are not Brussels sprouts fans however I would make these all the time.
    And the velvety sauce was So. Excellent. 2 people consumed the entire pot recently and I might have consumed more!
    Thanks for keeping it going. I’m a real fan. Reply

    • Laura

      Joanell, I am so pleased that you liked this dish which it was a success for you! This has been my preferred method to prepare brussels sprouts recently and I really believe I cold consume an entire pan of them myself when prepared like this;-RRB– L Reply

  • Caitlin

    Apologies if I missed it, the number of does this serve? Thank you !! Can’t wait to make this one. Reply

    • Laura

      Hey Caitlin!
      This dish makes 3 hearty portions or 4 smaller sized portions.
      – L Reply

  • Kerry

    Hi there Laura … recommendations for individuals who do not like sprouts (who are these individuals !?!?) … could you slice cabbage in bigger pieces and provide the very same treatment? Or do you have a tip for another veggie that would benefit in this dish? With thanks! Reply

    • Laura

      I believe sliced and roasted cabbage would be scrumptious here! Roasted broccoli would be another excellent alternative.
      – L Reply

  • Franklin

    This dish actually works effectively and cuts in half perfectly. It actually all comes together and is rather delicious. I’m going to attempt the left over miso/maple/mustard glaze on tempeh. Reply

  • Janell

    This was AMAZING! So velvety and scrumptious I likewise included roasted sliced butternut squash in addition to the butternut sauce– so filling and extremely simple to work up! Reply

  • Emily

    This is scrumptious!! I made it for supper last night, and the sauce might be my brand-new favorite. It’s completely velvety and sets so well with the sprouts! Reply

  • Allison

    5 stars
    The marinade for the Brussels was just magnificent! Absolutely addictive! I’m attempting it on haricot verts tonight. Thanks for another scrumptious dish! Reply

  • Kim H

    Magnificent meal! And those Brussels! I’m annoyingly complete as I compose this. I might not stop consuming this meal. Thank you! Reply

  • Angie

    5 stars
    OMG– Laura! This was fantastic. This was the very first time I have actually had brussel sprouts and I’ve in fact enjoyed it. This dish was definitely terrific! I’m so fired up for the leftovers for tomorrow. Thank you so a lot.
    P.S. The brand-new site looks gorgeous. Reply

  • Amanda

    5 stars
    Made this tonight and it is unbelievable!! Super delicious and an excellent method to consume additional butternut squash. Will certainly be making this once again. Reply

  • Smadar B

    5 stars
    SO. SO. GREAT. Thank you thank you thank you for your fantastic dishes. I’m so delighted I doubled the dish and get to consume this once again tomorrow. Reply

  • Claire

    5 stars
    Simply made this, it’s sooooo excellent! I might attempt conserving the glaze for after the sprouts are prepared– they didn’t crisp up as perfectly however still got kinda burned in some way? However the orzo was fantastic and the glaze tasted scrumptious. Reply

  • Jessica

    5 stars
    I made this tonight for my fussy in-laws and it was a hit! I have actually made a few of your dishes up until now, and I actually need to make more of them. I discover them the ideal level of participation– easy at all, however certainly utilizing some strong and intriguing cooking methods. I check out a lots of dish blog sites and am a quite passionate house chef, and I need to state that your meals are distinct, especially scrumptious, and feel truly healthy and hearty. I never ever would have believed them up on my own. This meal was incredible, I’ll be including it to my routine rotation of suppers. Thank you for your operate in putting out scrumptious, totally free dishes! Reply

  • Kate

    Hi there! I’m thinking about making this for my very first plant-based Thanksgiving– so fired up! I was questioning if I could utilize sage rather of thyme and if so, would the remainder of the spices still work? I like sage and butternut squash, however will stick to thyme if you believe it will work much better and still consider that good Thanksgiving ambiance. Reply

    • Laura

      Hi Kate!
      This dish isn’t extremely picky in regards to flavour blending. Sage would be scrumptious here! If you like sage and butternut squash together, I state opt for it. The other flavours here are quite versatile:-RRB-
      – L Reply

  • Jacqui

    5 stars
    Ended up ideal! Produced thanksgiving. Reply

  • Megan

    5 stars
    This was SO excellent! I did require a bit more veggie broth (more like 3 cups) however otherwise followed the dish precisely and even included more roasted butternut squash on top. Thanks for an incredible dish! Reply

  • Sarah

    I have actually altered variations of this throughout the fall and once again tonight for my socially far-off solo vacation meal. It’s terrific; thanks for sharing your dishes, they are all terrific. Reply

  • Karen

    5 stars
    Everybody liked this. Delish +
    Thank you! Reply

  • Nicole

    5 stars
    100% my preferred brussels sprouts (likewise hubby authorized):-RRB- Reply

  • Jasmine

    5 stars
    I enjoy this dish. I simply began preparing about 6 months back and this is an excellent dish I have actually had the ability to follow along that is not too tough. It is a truly initial meal, good to have something that is vegetarian and filling! Reply

  • Ryan

    This dish looks scrumptious, likewise simply wished to state that I like your site style. It’s tidy, simple to check out and has terrific photography. Maintain the terrific work!! Reply

  • Izabela

    5 stars
    My spouse wishes to let you understand that this is a restaurant-quality meal (or dish, rather). It is exceptional each time! Thank you thank you !!! Reply

  • Brian

    Hey Laura! I read your note about roasting half a butternut squash for this however then I have the other half! So, I was believing I might roast both halves if you believe I might freeze the unused pulp till the next time I make this or something else that needs it?? Thanks! Reply

    • Laura

      Hey Brian!
      You can certainly pre-roast the other half and freeze the prepared squash for as much as 3 months. Squash freezes so well. Generally when I have a dish that utilizes half of a squash, I’ll do this or I’ll peel and cube up the other half to have it on hand that week for roasting.
      – L Reply

  • Caitlin

    5 stars
    Wow. This was a tasty supper! Liked the velvety butternut orzo. Reply

  • Ashley

    5 stars
    So scrumptious! The ideal fall meal. The taste of the sprouts matched the risotto so well. Thank you! Reply

  • K

    Hi Laura! This sounds so scrumptious! I can’t wait to attempt it. Simply questioning– if I’m feeling a bit lazy and do not wish to roast squash, do you believe canned pumpkin puree would work well? Thanks! Reply

    • Laura

      I like this concern! I believe canned pumpkin would taste terrific and work well, although it does tend to be more thick than roasted squash, so you may wish to share a bit more veggie stock towards completion of the cooking procedure of the orzo. However that’s the only modification actually!
      – L Reply

      • K

        Amazing, thank you! Absolutely going to attempt it as composed next week however pleased to understand there’s a sub for my lazier nights ☺

  • Simmie

    Im attempting this dish now with a couple of replacements based upon what’s on hand. Purple and white cauliflower rather of the Brussels and my remaining squash soup rather of the butternut cream. Likewise including a cup of prepared spelt berries or quinoa to the orzo once it’s provided for more fiber as orzo is simply pasta, right? I believe it’ll work … will let you understand and thanks for the inspo! Reply

    • Laura

      Liking the noise of all of these additions, Simmie! Including quinoa or spelt berries at the end should not be a concern at all. You may simply desire a little additional liquid to assist with the texture at the end. Please let us understand how everything exercises:D
      – L Reply

      • Simmie

        It was scrumptious although the cauliflower didn’t remain crispy as I made it ahead of time however the maple miso worked completely taste-wise. The half cup of quinoa was a great addition both nutritionally and texturaly.I had a delicata and some kale so I likewise made a great salad I discovered @willfrolicforfood (Harvest Moon Kale Caesar with Creamy Mustard Maple Dressing … This supper was heavy on the maple however hey it’s fall and I’m Canadian!

  • Amara June

    DELISH !! And extremely accommodating. Not aiming to alter anything however utilized what I had on hand. Replaced another little pasta in location of the orzo and cabbage steaks with the very same marinade (+ 15-20 minutes cook time to crisp in my oven) because I have lots in storage still and the fam and I CONSUMED IT UP. Will be a return dish for sure! Thankful I froze the other half of the prepared squash as it will be a fast go-to next time! Reply

  • Alix

    Hi could I exclude the milk? For some factor I believed i had unsweetened milk however just sweetened thanks Reply

    • Laura

      Hey Alix,
      You might leave it out and simply replace more veggie stock. The dish will not be as velvety, however I believe it will still be respectable.
      – L Reply

  • Claire

    5 stars
    So so excellent. It feels extremely adjustable– I ‘d utilize the glaze for the Brussels on anything and can quickly see myself making simply the orzo or simply the sprouts if I’m feeling lazy or less starving. I roasted the sprouts without the glaze at first so they might crisp up without burning the glaze and after that baked with the glaze on simply for a bit to get the raw taste out. Reply

  • Kimberly Payne

    This looks fantastic! Do you believe it would work to utilize rice rather of orzo? Reply

    • Laura

      Hi Kimberley,
      I do not believe you can straight replace rice for the orzo here sadly. If it were me and I was approaching the dish in this manner, I would make the butternut “cream” from the initial step of this dish initially. Then I would search for a traditional risotto dish online that utilizes arborio rice and follow that, including the very same aromatics that we do here (garlic, thyme, chili flakes, and smoked paprika). Near completion of the risotto cooking procedure, I would stir in the butternut cream to offer it the very same flavour and feel that we have in the initial dish. Mind you, I have not attempted this myself, so can’t ensure that it would work. This is simply how I would start to approach an alternative like this.
      – L Reply

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