Gemista-Style Orzotto with Feta Mousse and Crispy Vine Leaves

For the Roasted Tomato and Pepper Cream

• 200g tomato
• 200g green pepper
• 200g zucchini
• 200g eggplant
• 12g spearmint
• salt
• freshly ground black pepper
• olive oil
• cinnamon

For the Orzotto

• olive oil
• butter
• 120g finely chopped onion
• 240g orzo pasta
• 180ml white wine
• 750ml vegetable broth
• 400g roasted vegetable cream
• 10g pine nuts
• 8g finely chopped parsley
• 8g finely chopped spearmint

For the Mantecatura

• 70g cold butter, cubed
• 200g grated Parmesan cheese
• salt
• freshly ground black pepper

For the Feta Mousse

• 160g feta cheese
• 100g yogurt

For Serving

• 120g feta mousse
• Crispy vine leaves

1. For the full recipe instructions, watch the episode on YouTube.