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Vegetarian Osso Buco with Asparagus-Mushroom Orzotto

Ease of Preparation: Moderate

Preparation Time: 30 min

Cook Time: 1 hr

Servings: 6

Recipe By: Laura Hite

From: Vegetarian Times 2008 Reader Recipe Contest

Other Main Dishes
Other Vegetarian Main Dishes
Other Pasta

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Vegetarian Osso Buco with Asparagus-Mushroom Orzotto

Ingredients
Osso Buco
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup diced celery
1 cup diced carrots
1 cup diced onion
3  bay leaves
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon parsley
4 cloves garlic, minced (4 tsp)
1 can (15 ounces) can diced tomatoes
1 ounce (6 ounces) can tomato paste
1 ounce (13 ounces) package chicken-style soy meat substitute
2 cups low-sodium vegetable broth
1 cup white or red wine
1 teaspoon grated lemon zest
Asparagus-Mushroom Orzotto
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 cup diced onion
2 cloves garlic, minced (2 tsp)
10  asparagus spears, trimmed and sliced on bias into thirds
6 ounces cremini mushrooms, cleaned and sliced
1 cup orzo
3 to 4 cups low-sodium vegetable broth, warmed
1/4 cup chopped fresh parsley
1/2 teaspoon thyme
1/2 cup grated Parmesan cheese, optional
Directions
To make Osso Buco: Heat olive oil and butter in large pot over medium heat. Add celery, carrots, onion, bay leaves, thyme, oregano, and parsley, and cook 10 to 15 minutes, or until vegetables are tender. Add garlic, and sauté 2 to 3 minutes. Sir in tomatoes and tomato paste, and cook 5 minutes. Add meat substitute, broth, wine, and lemon zest, and season with salt and pepper. Simmer 20 minutes, or until sauce thickens and meat substitute is heated through.

To make Asparagus-Mushroom Orzotto: Heat olive oil and butter in large saucepan over medium heat. Add onion and sauté 10 minutes, or until soft. Add garlic and sauté 2 minutes. Add asparagus and mushrooms, and saute 5 to 7 minutes, or until mushrooms start to release their juices. Add 1/2 cup orzo and cook 3 to 5 minutes, or until lightly browned. Add remaining orzo, and cook 3 minutes more, or until all pasta bits are browned. Stir in 1/2 cup vegetable broth, parsley, and thyme, and simmer 2 to 3 minutes, or until orzo has absorbed all liquid, stirring often. Continue adding broth to orzo 1/2 cup at a time until all liquid is absorbed and orzo is al dente. Remove from heat, and stir in Parmesan, if desired. Serve with Osso Buco.
Chef Suggestions
To veganize the recipe, simply replace the butter with olive oil, and omit the Parmesan from the orzotto.
Nutrition Facts
As prepared, each serving contains 453 calories, 19.5g total fat, 15mg cholesterol, 825mg sodium, 49g total carbohydrate and 22g protein.

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