Heat a large, non-stick pan over medium-high heat with 1 tsp olive oil.
Add garlic and shallot and cook until fragrant, then add asparagus and a pinch of salt. Cook for 3-4 minutes until bright green, add a splash of water, then cover the pan and steam an additional 2-3 minutes until asparagus are tender crisp. Remove to a plate and set aside.
Add 2 tsp olive oil and the sliced leeks and a pinch of salt. Saute the leeks until they are soft and cooked down quite a bit. Remove to a plate and set aside.
Add 2 tsp vegan butter to the pan along with the uncooked orzo. Mix well to coat in the butter and toast until pieces of the orzo is lightly golden brown (~4 minutes). Then, add the vegetable broth and bring to a low boil. Reduce the heat to low, then cover and simmer until all liquid is absorbed (~15 minutes).
Meanwhile, in a small bowl, add the almond milk and cornstarch and whisk together until a slurry forms.
Pour slurry into orzo along with frozen peas and stir to evenly distribute.
Return leeks and asparagus to the pan, then continue to simmer for 2-3 minutes or until thick enough for a spoon/spatula to cleanly push the creamy orzo.
Add 1 tbsp vegan butter, season to taste with salt and pepper.
Serve hot or cold!