Orzo with Roasted Vegetables and Feta

Cooking orzo like risotto — toasted first, then gradually simmered — gives it a creamier texture than simply boiling it like regular pasta.

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Toss the zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet.

2. 2

   Roast for 20–25 minutes, tossing once halfway, until softened and lightly caramelized at the edges. Set aside.

3. 3

   Meanwhile, heat the remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add the orzo and toast, stirring frequently, for 2–3 minutes, until lightly golden and fragrant — this toasting step, like with risotto rice, deepens the pasta's flavor before any liquid is added.

4. 4

   Add the garlic and cook 30 seconds until fragrant.

5. 5

   Add the warm vegetable broth gradually, about a cup at a time, stirring frequently and letting each addition mostly absorb before adding more, similar to making risotto, for about 12–15 minutes total, until the orzo is tender and the mixture is creamy.

6. 6

   Remove from heat and fold in the roasted vegetables.

7. 7

   Stir in the lemon juice and season with salt and pepper to taste.

8. 8

   Gently fold in the feta and fresh dill, being careful not to overmix and fully melt the cheese — you want distinct pockets of feta throughout.

9. 9

   Serve warm or at room temperature.