Vegetarian Osso Buco with Asparagus-Mushroom Orzott

Name: Vegetarian Osso Buco with Asparagus-Mushroom Orzotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 2 Tbs. unsalted butter; 1 cup diced celery; 1 cup diced carrots; 1 cup diced onion; 3 Simply Organic Bay Leaves; 1 Tbs. Simply Organic Thyme; 1 Tbs. Simply Organic Oregano; 1 Tbs. Simply Organic Parsley; 4 cloves garlic, minced (4 tsp.); 1 15-oz. can diced tomatoes; 1 6-oz. can tomato paste; 1 13-oz. pkg. chicken-style soy meat substitute, such as Veat; 2 cups low-sodium vegetable broth; 1 cup white or red wine; 1 tsp. grated lemon zest; 2 Tbs. olive oil; 1 Tbs. unsalted butter; 1/2 cup diced onion; 2 cloves garlic, minced (2 tsp.); 10 asparagus spears, trimmed and sliced on bias into thirds; 6 oz. cremini mushrooms, cleaned and sliced; 1 cup orzo; 3-4 cups low-sodium vegetable broth, warmed; 1/4; cup chopped fresh parsley; 1/2 tsp. Simply Organic Thyme; 1/2 cup grated Parmesan cheese, optional

Servings: persons

2 Tbs. olive oil
2 Tbs. unsalted butter
1 cup diced celery
1 cup diced carrots
1 cup diced onion
3 Simply Organic Bay Leaves
1 Tbs. Simply Organic Thyme
1 Tbs. Simply Organic Oregano
1 Tbs. Simply Organic Parsley
4 cloves garlic, minced (4 tsp.)
1 15-oz. can diced tomatoes
1 6-oz. can tomato paste
1 13-oz. pkg. chicken-style soy meat substitute, such as Veat
2 cups low-sodium vegetable broth
1 cup white or red wine
1 tsp. grated lemon zest
2 Tbs. olive oil
1 Tbs. unsalted butter
1/2 cup diced onion
2 cloves garlic, minced (2 tsp.)
10 asparagus spears, trimmed and sliced on bias into thirds
6 oz. cremini mushrooms, cleaned and sliced
1 cup orzo
3-4 cups low-sodium vegetable broth, warmed
1/4; cup chopped fresh parsley
1/2 tsp. Simply Organic Thyme
1/2 cup grated Parmesan cheese, optional

1
To make Osso Buco:
2
Heat olive oil and butter in large pot over medium heat.
3
Add celery, carrots, onion, bay leaves, thyme, oregano, and parsley, and cook 10 to 15 minutes, or until vegetables are tender.
4
Add garlic, and saute 2 to 3 minutes.
5
Stir in tomatoes and tomato paste, and cook 5 minutes.
6
Add meat substitute, broth, wine, and lemon zest, and season with salt and pepper.
7
Simmer 20 minutes, or until sauce thickens and meat substitute is heated through.
8
To make Asparagus-Mushroom Orzotto:
9
Heat olive oil and butter in large saucepan over medium heat.
10
Add onion and saute 10 minutes, or until soft.
11
Add garlic, and saute 2 minutes.
12
Add asparagus and mushrooms, and saute 5 to 7 minutes, or until mushrooms start to release their juices.
13
Add 1/2 cup orzo and cook 3 to 5 minutes, or until lightly browned.
14
Add remaining orzo, and cook 3 minutes more, or until all pasta bits are browned.
15
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.
16
Continue adding broth to orzo 1/2 cup at a time until all liquid is absorbed and orzo is al dente.
17
Remove from heat, and stir in Parmesan, if desired.
18
Serve with Osso Buco.

1778

kcal

Calories

167

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 Tbs. olive oil, 2 Tbs. unsalted butter, 1 cup diced celery, 1 cup diced carrots, and more.

Yes, Vegetarian Osso Buco with Asparagus-Mushroom Orzotto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Osso Buco with Asparagus-Mushroom Orzotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions