Herby Spinach Orzo

Ingredients

• 2 tablespoons unsalted butter
• 1 spring onion, trimmed and thinly sliced
• 2 large garlic cloves, minced
• 8 cups (approx. 225 g) baby spinach, coarsely chopped
• 1 teaspoon kosher salt (½ + ½ teaspoon, divided)
• 1 3/4 cups (approx. 420 ml) low‑sodium chicken or vegetable stock
• 1 cup (approx. 200 g) orzo
• 1 teaspoon finely grated lemon zest (from 1 lemon)
• 3/4 cup (about 85 g) crumbled feta, plus extra for serving
• 1/2 cup (approx. 70 g) thawed frozen peas (optional)
• 1 cup chopped fresh dill (or substitute parsley or coriander)
• 1 red onion, chopped

Steps

1. Heat a 25 cm skillet over medium heat, melt the butter, then cook the finely chopped red onion with the garlic for about 3 minutes until softened.
2. Add the spinach (in batches if needed) and ½ teaspoon of salt, cooking for about 5 minutes until wilted.
3. Add the stock and bring to a simmer, then stir in the orzo, lemon zest and remaining ½ teaspoon of salt; cover and cook for 10–14 minutes until most of the liquid is absorbed.
4. Stir in the feta, peas (if using) and dill; cover and cook for 1 minute to warm through.
5. Garnish with extra feta and the reserved spring onion greens before serving.