Smoked Feta and Roasted Red Pepper Orzotto

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Place the feta cheese on a small baking tray and bake for 10-15 minutes until it starts to soften and lightly brown.

   ~15 min
2. 2

   While the feta is baking, finely chop the onion and mince the garlic. Roughly chop the roasted red peppers. Finely chop the fresh parsley.

   ~5 min
3. 3

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

   ~7 min
4. 4

   Add the minced garlic and cook for another minute until fragrant. Stir in the orzo pasta and toast for 1-2 minutes, stirring constantly.

   ~2 min
5. 5

   Pour in the vegetable broth, add the chopped roasted red peppers, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the orzo is al dente and most of the liquid is absorbed, stirring occasionally.

   ~20 min
6. 6

   Once the orzo is cooked, gently flake the baked feta cheese into the skillet. Stir to combine, allowing the feta to melt and create a creamy sauce.

   ~2 min
7. 7

   Stir in the fresh parsley and lemon zest. Taste and adjust seasoning if needed.

   ~1 min
8. 8

   Serve immediately, garnished with a little extra parsley if desired.