Baked Orzo with Fennel, Peas, and Lemon Feta

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.