Spinach, Feta and Dill Orzotto (Greek Style Risotto)
3 tbsp Fernleaf Dill Olive Oil, divided
1 onion, diced
1 cup orzo pasta
2 1/3 cup chicken broth
1 cup, packed fresh baby spinach, roughly chopped
6 oz crumbled Feta
Green onions, thinly sliced
In a heavy-bottomed medium saucepan, heat 2 tbsp of the Dill olive oil over medium-high heat. Add the onion and sauté until fragrant and translucent. Add the chopped spinach and allow to wilt, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Season with the Greek Isle Seasoning Blend and gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, and until the liquid is almost absorbed and orzo is tender. Add the Feta cheese and stir to combine.
Remove from the heat. Stir in Sicilian Lemon White Balsamic, sliced green onions and additional tablespoon of Fernleaf Dill Olive Oil. Season to taste with salt and pepper, before serving.
