Orzo Risotto with Feta and Cherry Tomatoes

Serves: 4


  • 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


  1. Bring the chicken stock to a simmer in a small saucepan over medium heat. 
  2. In a large nonstick skillet, heat 3 tablespoons of olive oil over medium heat. 
  3. Add in the onions and season with salt. Cook for 3 minutes, stirring constantly to prevent the onions from taking on too much color. 
  4. 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. 
  5. 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. 
  6. 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.
  7. 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.
  8. 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.
  9. Season to taste, squeeze the lemon juice over the top and remove from the heat. 
  10. Serve garnished with the remaining feta crumbles, the chopped parsley and a drizzle of olive oil over the risotto. 

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