Orzo Zucchini Pot

Heat 7-8 c stock. In large skillet, heat 1/2 c olive oil and garlic and squash. Saute, stirring, for 10 min over med-high heat; the squash will exude a good deal of liquid. Add wine, orzo, and s&p, and stir to coat the pasta w oil. Pour in 3 c broth and continue to cook for about 20 min, stirring frequently, and adding more liquid as needed. The pasta can be al dente or cooked completely through. Remove the cooked orzo from heat and add lemon juice and zest and feta, mashed w a fork. Snip over the risotto whatever combination you like of fennel fronds, fresh dill, and mint.

Cheese, Feta 1.5 c mashed
Garlic 4 to 5 cloves, sliced
Lemon Juice, Fresh 0.25 c
Lemon Zest 3 T Grated
Olive Oil 0.5 c
Pasta, Orzo 1 lb
Stock 7 to eight c chicken or vegetable
Wine, White 0.5 c
Zucchini 4 c diced or shredded or yellow squash