Orzotto

Ingredients

• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 400 g orzo pasta
• 800 ml vegetable broth
• 200 g feta (45% fat in whole milk)
• 200 g peas (frozen)
• 1 stalk basil
• 200 g tomatoes

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Heat 1 tbsp olive oil in a pot over medium heat and sauté the onion and garlic for about 3 minutes.

2. 2.

   Add the orzo pasta and deglaze with vegetable broth. Cook on low heat for about 10 minutes, stirring frequently, until the pasta has absorbed all the liquid.

3. 3.

   Crush the feta, add it along with the peas to the pot, and let simmer for about 5 minutes. Wash the basil, shake dry, roughly chop, and add to the pot as well.

4. 4.

   Meanwhile, peel, wash, and halve the tomatoes. Heat the remaining olive oil in a pan and quickly sauté the tomatoes with salt and pepper.

5. 5.

   Serve the Orzotto on plates, garnished with tomatoes and fresh basil, and enjoy.