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🍽️ Creamy Orzotto with Feta and Tomatoes

595 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Dice the onion and garlic very finely.
3. 3. Heat one tablespoon of olive oil in a pot.
4. 4. Sauté the onion and garlic mixture over medium heat for about three minutes.
5. 5. Add the orzo pasta to the pot.
6. 6. Deglaze the pasta with vegetable broth.
7. 7. Cook the orzo pasta over low heat for about ten minutes.
8. 8. Stir frequently until the pasta has absorbed all the liquid.
9. 9. Crumble the feta cheese into small pieces.
10. 10. Add the feta and peas to the pot.
11. 11. Let everything cook through for about five minutes.
12. 12. Wash the basil under running water.
13. 13. Shake the basil dry.
14. 14. Chop the basil roughly.
15. 15. Add the chopped basil to the pot.
16. 16. Remove the tough stems from the tomatoes.
17. 17. Wash the tomatoes.
18. 18. Halve the tomatoes.
19. 19. Heat the remaining olive oil in a separate pan.
20. 20. Sear the tomatoes briefly in the pan.
21. 21. Season the tomatoes with salt and pepper.
22. 22. Divide the orzotto among the plates.
23. 23. Garnish the dish with the seared tomatoes.
24. 24. Sprinkle some fresh basil on top.
25. 25. Serve the orzotto immediately.

Nutrition per serving

• kcal: 595
• Protein: 25 g · Fett/Fat: 19 g · Carbs: 80 g