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