Cheat's orzo risotto with olives and feta
27
PREP TIME
15 min
TOTAL TIME
30 min
Makes
4 Servings
Roberto Caruso
Ingredients
- 2 tbsp butter
- 1/4 cup finely chopped red onion
- 1 1/2 cups orzo
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 1 tsp dried oregano leaves
- 1/2 cup crumbled feta
- 1/2 cup kalamata olives , pitted
- 1/4 cup chopped parsley
- 1/3 cup grape tomatoes , sliced into wedges
Instructions
- Melt butter in a medium saucepan over medium. Add onion and cook, stirring frequently, until onion is soft but not browned, about 2 min. Add orzo and wine. Stir often until orzo has absorbed all of the liquid, about 1 min. Add broth, 1 1/2 cups water and oregano to pan and bring to a boil over high. Then reduce heat to medium-high. Stir often until orzo has absorbed most of the liquid, 9 to 10 min. Risotto should be slightly saucy but not soupy. Stir in half of the feta until it is melted and risotto is creamy. Stir in remaining feta, olives and parsley. Garnish with grape-tomato wedges.
Nutrition (per serving)
- Calories
- 412,
- Protein
- 12 g,
- Carbohydrates
- 53 g,
- Fat
- 16 g,
- Fibre
- 3 g,
- Sodium
- 739 mg.
FILED UNDER: Italian side dishes stovetop
