Orzo risotto

Heat the vegetable stock.

Using a wide pot, heat the oil and sauté half the orzo. When it gets golden brown add the rest so that you have two different colors.

Add the onion and the garlic stirring constantly, then stir in the wine.

Add the tomato, salt and thyme.

Add the hot vegetable stock to the orzo and stir.

When it is ready (in about 20 minutes) season with pepper, add the butter to make it shiny and finally, the feta cheese.

Cover with a tea towel so that it doesn't get dry and serve while hot.