Cheat's orzo risotto with olives and feta
30
- Prep Time15 min
- Total Time30 min
- Makes4 Servings
Roberto Caruso
Ingredients
2 tbsp butter
1/4 cup finely chopped red onion
1 1/2 cups orzo
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 tsp dried oregano leaves
1/2 cup crumbled feta
1/2 cup kalamata olives, pitted
1/4 cup chopped parsley
1/3 cup grape tomatoes, sliced into wedges
Instructions
Melt butter in a medium saucepan over medium. Add onion and cook, stirring frequently, until onion is soft but not browned, about 2 min. Add orzo and wine. Stir often until orzo has absorbed all of the liquid, about 1 min. Add broth, 1 1/2 cups water and oregano to pan and bring to a boil over high. Then reduce heat to medium-high. Stir often until orzo has absorbed most of the liquid, 9 to 10 min. Risotto should be slightly saucy but not soupy. Stir in half of the feta until it is melted and risotto is creamy. Stir in remaining feta, olives and parsley. Garnish with grape-tomato wedges.
Nutrition (per serving)
Calories 412, Protein 12g, Carbohydrates 53g, Fat 16g, Fibre 3g, Sodium 739mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.