Prep: 10min | Cooking: 20min
Complexity: 1/5
ingredients:
(serves 4)
1 broccoli head, ca. 400g, florets separated and stem peeled and finely diced
1 zucchini, diced
1 onion, finely diced
2 garlic cloves, minced
300g kritharaki ('orzo')
1 litre vegetable stock
150g feta, crumbled
salt, pepper, olive oil
2 tbsp chopped parsley
1 tbsp butter
Optional: 1/2 cup milk
method:
Heat oil in a pan and sauté the onion. Once translucent, add the garlic and zucchini. Season with a little salt. Then add the broccoli and season with a little salt again. Add the kritharaki and mix for 2-3 min.
Extinguish with the stock. Once simmering, cover with lid and cook for 10 min, mixing once after 5 min. Uncover and simmer another 10 min, mixing again after 5 min. Add the milk also after 5 min if using.
There should be just a little extra liquid left in the pan by this point. Remove from heat.
Add the feta, parsley, butter, and give it a good mix. Leave for a few min for the last excess liquid to be absorbed by the pasta.
Season to taste with salt and pepper.
