Preheat a large saucepan over medium heat and add the olive oil. Once shimmering and fragrant, about 30 seconds, add the minced garlic and sauté until golden and aromatic, about 30 seconds more.
Add the dry orzo to the pan, stirring constantly for about 2 minutes until it turns a light golden color and smells nutty. This toasting enhances its flavor and helps it absorb the broth better.
Pour in a splash of white wine or a little lemon juice to deglaze the pan, stirring until mostly absorbed, about 1 minute. Then, begin adding the warm vegetable broth, about ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This slow process should take about 20 minutes, resulting in tender, al dente orzo that’s creamy and flavorful.
During the cooking process, stir in the halved cherry tomatoes and chopped vegetables. Continue cooking until the vegetables soften and the tomatoes burst, about 3-4 minutes, infusing the dish with bright color and fresh flavor.
Once the orzo is tender and the liquid has been mostly absorbed, turn off the heat. Stir in freshly chopped herbs, a generous pinch of salt and pepper, the lemon zest, and a squeeze of lemon juice for a bright, citrusy finish. Drizzle with a little extra virgin olive oil for shine and richness.
Let the dish rest for 2 minutes off the heat to allow flavors to meld, then give it a gentle stir. Serve warm, garnished with additional herbs if desired, and enjoy the vibrant, comforting flavors of this vegan lemon herb orzo.
