Cheat’s orzo risotto with olives and feta

Prep 15 min
Total 30 min
Makes 4 Servings



2 tbsp
1/4 cup
finely chopped red onion
1 1/2 cups
1/2 cup
white wine
1 1/2 cups
low-sodium chicken broth
1 tsp
1/2 cup
crumbled feta
1/2 cup
kalamata olives, pitted
1/4 cup
chopped parsley
1/3 cup
grape tomatoes, sliced into wedges


  • 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.


Calories 412, Protein 12 g, Carbohydrates 53 g, Fat 16 g, Fibre 3 g, Sodium 739 mg.
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