1. Drizzle olive oil into a casserole dish over medium heat.
2. Toast orzo until golden brown.
3. While orzo is cooking, finely chop parsley, zest the lemon, and finely chop the garlic.
4. Remove orzo from the pan. If necessary, add more oil, then fry off garlic. Add 1/3 of the chilli flakes,  the tinned tomatoes, and stock. Simmer for 5 minutes.
5. Break up feta cheese. Add half of the chopped parsley and lemon zest to the feta. Mix in 20ml of olive oil and 1/3 of the chilli flakes. Allow it to marinate.
6. Make parsley drizzle by combining the remaining parsley and lemon zest. Add in the remaining chilli flakes. Blend with 30ml oil to achieve a pesto-like consistency.
7. Add the toasted orzo to the simmering tomatoes. Season well with salt to take and cook, stirring often on a medium-low heat.
8. Cook until al dente, adding more water as needed (100-200ml) to achieve a risotto-like consistency.
9. Stir through leftover roasted meat if using. Give the seasoning a final check before removing the pan from the heat.
10. Remove from heat and drizzle over parsley pesto and marinated feta.

Note: Adjust seasoning according to taste preferences. Enjoy!