Nutritional values are estimates per serving
One pan, 25 minutes, genuinely impressive. Orzo cooked risotto style in vegetable stock until silky and creamy, finished with baby spinach and crumbled feta. Light enough for a weeknight, good enough for guests.
A note from us
Block feta in brine is essential here — pre crumbled feta is drier and less creamy and will not give the same result. The toasting step for the orzo is worth doing — it only takes 2 minutes but adds a nuttier depth that makes a real difference. Orzo continues to absorb liquid as it sits so serve immediately — if it thickens too much add a splash of hot water or stock to loosen.
What you need 🛒
How to make it 👨🍳
Heat the olive oil and butter in a large wide pan over medium heat. Add the onion and cook for 6-7 minutes until soft and translucent.
Add the garlic and chilli flakes and cook for 1 minute until fragrant.
Add the orzo and toast for 2 minutes stirring constantly until the pasta smells slightly nutty and is well coated in the butter and oil. This step adds real depth to the final dish.
Pour in the hot vegetable stock and bring to a simmer. Cook uncovered over medium heat for 8-10 minutes stirring regularly until the orzo is just al dente and most of the stock has been absorbed. The orzo should still have a slight bite — it will continue cooking when the spinach and cream go in.
Reduce the heat to low. Pour in the double cream and stir through. Add the lemon juice and zest and stir well.
Add the baby spinach in two or three batches stirring after each addition until completely wilted into the orzo.
Crumble in two thirds of the feta and stir gently — it will soften and melt slightly into the sauce giving it a salty creamy flavour throughout.
Taste and adjust — the feta is salty so be careful before adding any extra salt. A generous crack of black pepper is important here.
Serve immediately topped with the remaining crumbled feta, fresh dill and a drizzle of olive oil or chilli oil.
