21 May 2022

Creamy Lemon Truffle Orzo

Creamy lemon orzo with charred broccoli and truffle oil. Super delicious and perfect for those early summer days.

 This dish couldn't be simpler to make, the orzo is all made in one pot and the broccoli pan is cooked for an extra speedy and delicious dinner! It's creamy, lemony and herby with a umami truffle twist, what more could you want?

This dish tastes super indulgent but has plenty of veggies in too, from the base veggies in the mirepoix to the cannellini beans, charred broccoli and black kale too, giving you a boost of protein, iron and vitamin K just to name a few.

If you make any of my recipes snap a pic and share with me @euphoricvegan and see my instagram for step by step reels of my recipes.

Creamy Lemon Truffle Orzo | | Serves: 4 | Time: 30 mins

You'll need

  • Chopping board
  • Knife
  • Measuring cups & spoons
  • Large pan 
  • Cast iron/frying pan


  • Extra virgin olive oil
  • 1 white onion
  • 3 cloves garlic
  • 1 large carrot
  • 2 stalks celery
  • 1 sprig rosemary
  • 1 tsp dried Italian herbs
  • 1 cup orzo
  • 500ml veg stock + water as needed
  • Juice 1 lemon
  • 1 can cannellini beans, in unsalted water
  • 1 head broccoli
  • 100g black kale
  • 2 tbsp nutritional yeast
  • 200ml vegan creme fraiche (I used Oatly)
  • Salt
  • Black pepper
  • Fresh parsley
  • White truffle oil


  1. Dice the onion, mince the garlic, peel and dice the carrot and dice the celery. Add the pan on a medium heat, once hot add the oil and add in the veggies, cook for 10-15 minutes stirring often. 
  2. Remove the rosemary from the sprig and finely chop, then add in the rosemary, herbs and orzo, stirring around the pan and allowing the orzo to toast slightly. Then add in the veg stock and lemon juice and cannellini beans and cook for about 7 minutes, until just shy of al dente. Stir often and top up with a splash of water as needed.
  3. Meanwhile, heat a cast iron/frying pan up on a high heat, chop the broccoli, including the stems, add a splash of oil and the broccoli into the pan, season with salt and cook until visibly charred and softened, moving around to cook evenly. 
  4. Once the orzo has cooked, chop the kale and stir into the pan along with the nutritional yeast and creme fraiche. Taste for seasoning and add salt and pepper as needed. Stir in fresh parsley and a drizzle of truffle oil and remove from the heat. 
  5. Serve up with the charred broccoli and another drizzle of truffle oil and enjoy!
Cassidy xx