Orzo pasta with spinach, Feta cheese and wine

A nice recipe to cook the orzo and have something light but still filling at your table. Although orzo is a type of pasta, in this recipe it is handled as if we'd cook a risotto. Meaning slow cooking in low heat and that makes it really tasty and creamy in the end

Recipe of Kostas Tsigas,

from "Cook Book" magazine of "ETHNOS" newspaper



Ingredients (for 4 people):
500gr. of orzo pasta (preferably the coarse type)
2 tbsp of olive oil
2 tbsp of butter (preferably cow's milk)
100gr. of Feta cheese, crumbled
500gr. of baby spinach leaves, well washed
1 yellow onion, finely grated
1 tbsp of blond raisins
2 tbsp of pine nuts
1/4 tsp of ground nutmeg
1 tea-cup of white dry wine
2 Ltr of chicken stock
2 tbsp of finely chopped Spring onion, to garnish (both white and tender green part)
salt
pepper

Method:
In a wide pot warm the oil on medium heat and sauté the onion, stirring with a wooden spoon until it is translucent.

Add the orzo in the pot and sauté for another 2 minutes. Pour over with the wine and when the alcohol is evaporated add half the chicken stock in the pot.

Turn the heat to low and simmer with the pot covered for 5 minutes. Add the Feta cheese and the spinach and stir very well.

Then, gradually, add the rest of the stock in small quantities every time it is absorbed by the food.

Add the raisins, the nutmeg, the pine nuts and season with salt and pepper. At this point, the orzo should be creamy. Check if it is cooked through and take off the heat.

Add the butter in and stir until it is melted.

Serve immediately sprinkling on top with the Spring onion.