Roasted Pepper & Feta Orzo

• Bell pepper(3)
• Onion(1)
• Garlic(3 cloves)
• Olive oil(2 tbsp)
• Orzo(300 g)
• Tomato paste(1 tbsp)
• Paprika(1 tsp)
• Dried Oregano(1 tsp)
• Vegetable Broth(900 ml)
• Spinach(120 g)
• Feta(180 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Halve and deseed {Bell pepper}, then cut into strips. Dice {Onion}, finely chop {Garlic}, crumble {Feta}, chop {Fresh parsley}, and zest and juice {Lemon}.

   ~10 min

2. 2

   Heat {Olive oil} in a large deep skillet over medium-high heat. Add the {Bell pepper} and {Onion} with half the {Salt} and cook until softened and lightly golden at the edges. Stir in {Garlic}, {Paprika}, {Dried Oregano}, and {Tomato paste} for the last minute.

   ~10 min

3. 3

   Stir in the {Orzo} to coat in the peppery base. Pour in the {Vegetable Stock}, bring to a gentle bubble, then reduce the heat and simmer, stirring a few times, until the orzo is tender and the liquid has reduced to a creamy, risotto-like consistency.

   ~12 min

4. 4

   Fold in the {Spinach}, most of the {Feta}, the {Lemon} zest, half the {Lemon} juice, the remaining {Salt}, and the {Black pepper}. Stir until the spinach wilts and the feta softens into creamy pockets. Add a squeeze more {Lemon} juice if you want it brighter.

   ~4 min

5. 5

   Spoon into bowls and scatter over the remaining {Feta} and {Fresh parsley} before serving.

   ~1 min