Main Course
Greek Orzo with Vegetables (Kritharoto)
- Total timeTotal
- 40′
- ServingsServings
- 4
Kritharoto is orzo cooked like a risotto, a quick and very tasty Greek dish for summer and all year round, as long as you find fresh, seasonal vegetables. I use vegetables that are easy to find, and this recipe is just a base for your own orzo with the vegetables you like.
Kritharoto is orzo cooked like a risotto, a quick and very tasty Greek dish for summer and all year round, as long as you find fresh, seasonal vegetables. I use vegetables that are easy to find, and this recipe is just a base for your own orzo with the vegetables you like. Personally, I have a soft spot for mushrooms, and peppers go very well with them, adding a special aroma.
Step by step
3 photos
The recipe
Greek Orzo with Vegetables Recipe
Total time 40′ · 4 servings
Ingredients
Method
- In a wide pot or a large frying pan, add a little olive oil and heat it over medium-high heat.
- Finely dice the onion and sauté it gently, making sure it doesn’t brown.
- Dice the peppers the same way, add them and sauté gently for another 2–3 minutes.
- Then add the mushrooms, cut into thin slices or small cubes.
- Finally, add the orzo with the chopped scallions, stir for 1 minute and deglaze with the wine.
- Once the alcohol has evaporated, add the vegetable stock gradually, until it just covers the orzo and vegetables.
- Repeat until the orzo is soft and al dente.
- Add a little salt, pepper and thyme.
- In total, it takes 16–18 minutes.
- Once the kritharoto is ready, take the pot off the heat and add the parmesan, stirring well until creamy.
- Serve the orzo with vegetables right away, while it’s hot.
