Zucchini Orzo risotto With Feta

• 32 ounces organic chicken broth
• 13 cup organic olive oil
• 2 cloves organic garlic, thinly sliced
• 1 whole small organic onion, chopped
• 3 organic zucchini, grated and squeezed of excess water
• 1 lb organic orzo pasta
• 1 organic lemon
• organic feta, crumbled
• salt and pepper

1. Heat broth in a small pot.
2. In a separate saucepan, heat olive oil over medium-high heat.
3. When hot, add garlic.
4. Stir until the garlic begins to turns golden brown, then add zucchini and onions.
5. Saute until the onions soften and the zucchini starts to get a nice brown color.
6. Add orzo and stir until well coated.
7. Season with salt and pepper (unless serving to very little ones, in which case, wait until the end).
8. Add hot stock to orzo all at once.
9. Cover and reduce to a simmer, stirring occasionally.
10. After about 10 minutes, remove lid and continue to cook until orzo is done.
11. Liquid will continue to absorb even after you turn off the heat, so make sure its still a little saucy.
12. Once the orzo is off the heat, but while it is still hot, stir in the feta cheese and, for older kid and adult portions, juice of 1/2 1 lemon and salt and pepper to taste.
13. Note: This dish is also great garnished with fresh, organic tarragon, dill, or oregano.

chicken broth, olive oil, garlic, onion, zucchini, orzo pasta, lemon, feta, salt

Taken from www.food.com/recipe/zucchini-orzo-risotto-with-feta-415499 (may not work)