Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 190 °C. Thinly slice the fennel, finely chop the onion, and mince the garlic. Wash the lemon, zest it, and squeeze out the juice. Chop the dill.
Cook the base
Heat the olive oil over medium heat in a wide, oven-safe pan. Add the fennel and onion and cook for 7 minutes, stirring occasionally, until softened and lightly golden at the edges. Stir in the garlic and cook for another 30 seconds.
Bake the orzo covered
Add the orzo, salt, and black pepper and stir to coat the pasta in oil. Pour in the vegetable stock, bring to a gentle simmer on the stovetop, and cover the pan with a lid or tightly with foil. Transfer it to the oven and bake for 15 minutes.
Add the peas
Carefully remove the pan from the oven and uncover it. Stir in the frozen peas, cover loosely or leave uncovered, and bake for another 7 to 9 minutes. The orzo should be tender but still have a little bite, and most of the stock should be absorbed.
Finish with lemon and feta
Remove the pan from the oven. Stir in the lemon zest, 20 ml of lemon juice, and half of the dill. Taste; if you want a sharper tang, add the remaining lemon juice. Crumble the feta over the top, sprinkle with the remaining dill, and serve hot.
