Warm the vegetable broth in your skillet over medium heat until it’s gently simmering, about 5 minutes; keep it at a steady simmer as you'll add it gradually.
Meanwhile, heat a tablespoon of olive oil in a separate pan over medium heat. Add the minced garlic and cook, stirring constantly, until fragrant and golden, about 1 minute. You should smell a rich aroma and see the garlic turn a light golden hue.
Add the orzo to the garlic and oil, stirring constantly. Toast the pasta for about 2 minutes until it turns a light golden color and releases a nutty aroma.
Begin adding the warm broth to the toasted orzo, ladle by ladle, about half a cup at a time. Stir continuously, allowing most of the liquid to absorb before adding more. Repeat this process until the orzo is tender and creamy, about 20 minutes.
As the orzo nears doneness, stir in your chosen seasonal vegetables. If using frozen, make sure they’re thawed and drained. Cook for an additional 5 minutes until vegetables are vibrant and slightly tender.
Remove the skillet from heat, then season with salt and pepper to taste. Squeeze in the lemon juice for brightness and stir gently to combine.
Stir in chopped fresh herbs to add a burst of fresh flavor and color. Drizzle with a little extra olive oil if desired.
Let the orzo rest for a couple of minutes, then gently fluff with a fork. The dish should be creamy, vibrant, and inviting.
Serve the vegan orzo hot, garnished with additional herbs if you like. Enjoy the comforting, colorful bites packed with fresh flavors and textures.
