Orzotto with homemade vegetable stock & feta

For the stock

peels from 2–3 onions peels from 2-3 carrots celery leaves bay leaf pepper water olive oil

For the orzotto

1 small onion, grated 1 garlic clove, grated ½ carrot, grated ½ zucchini, grated 3 tbsp olive oil 250 g orzo 1 liter vegetable stock, warm salt pepper 150 g feta 1 lemon zest 1 tbsp parsley, chopped ½ tsp chili flakes

For the stock, heat the olive oil in a large pot. Add the onion and carrot peels, the celery and sauté for 5–7 minutes until they take on color.

Add the bay leaf, pepper and water. Once it comes to a boil, reduce the heat and simmer for 40 minutes. Strain and keep the stock warm.

For the orzotto, heat the olive oil in a wide pot. Add the grated onion, garlic, carrot and zucchini and sauté for 3–4 minutes until softened.

Add the orzo and sauté for 2 minutes until glossy.

Add one ladle of warm stock and stir until absorbed. Continue the same way until creamy, about 18 minutes.

Adjust the salt and pepper.

Remove from the heat, add the feta and stir until the orzotto comes together.

Serve with lemon zest and a little chili flakes.

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Orzotto with homemade vegetable stock & feta

Servings

Preperation

Cooking

Waiting

For the stock

For the orzotto

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