Orzo Risotto with Feta and Cherry Tomatoes
- 2 - 2 ½ cups low-sodium chicken or vegetable stock
- 1/2 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 cup orzo pasta
- 1/4 cup dry white wine
- 1 pint cherry tomatoes, halved
- 4 ounces Greek feta, crumbled
- 1/2 lemon, juice and zest
- 2 tablespoons roughly chopped flat-leaf parsley
- olive oil (preferably Greek!)
- kosher salt, to taste
- Bring the chicken stock to a simmer in a small saucepan over medium heat.
- In a large nonstick skillet, heat 3 tablespoons of olive oil over medium heat.
- Add in the onions and season with salt. Cook for 3 minutes, stirring constantly to prevent the onions from taking on too much color.
- When the onions are soft and translucent, stir in the garlic and the orzo. Cook, stirring for 2 minutes to allow the orzo to begin to toast.
- Stir in the white wine and, using a wooden spoon, scrape the bottom of the pan to pick up any brown bits. Cook for 2 minutes to allow the wine to begin to reduce.
- Begin adding the warmed chicken broth into the orzo about 1/2 cup at a time. Stir in a clockwise motion as the orzo begins to absorb the liquid.
- When there is very little liquid left in the pan, add in another 1/2 cup, repeating the process until the orzo is cooked through whilst still being creamy. You may not use all of the stock.
- Add in the cherry tomatoes, half of the feta, the lemon zest and a tablespoon of olive oil and stir for 2 minutes, just warming the tomatoes through.
- Season to taste, squeeze the lemon juice over the top and remove from the heat.
- Serve garnished with the remaining feta crumbles, the chopped parsley and a drizzle of olive oil over the risotto.