Kritharotto takes its name from the Greek word “kritharaki” which means orzo. So, instead of making risotto using arborio rice (or Carolina rice which we use in Greece), I used kritharaki (orzo) which is a tiny pasta, which looks like rice.
In order to make this recipe you need some roasted butternut squash, which adds a sweetness to the pasta and of course Greek feta, which will balance the sweetness and make the dish creamy and delicious. I used roasted butternut squash which I had previously roasted and stored in the deep freezer and so the dish was made very quickly.
If you want some meat in your kritharotto, how about adding some spicy sausages? The method is exactly the same but start by sautéing the sausages first and then add all the remaining ingredients. I used Greek spicy sausages which added extra flavour to the kritharotto.
Kritharotto (orzo risotto) with Butternut Squash, (Sausages) and Feta, recipe by Ivy
Preparation Time: 15 minutes
Cooking Time: 45 minutes
- 1/4 cup olive oil
- 2 Greek spicy sausages (optional), cut in small pieces
- 1 leek, finely chopped
- 2 cloves garlic, finely chopped
- 1 medium red onion, finely chopped
- 2 cups roasted butternut squash
- 500 grams medium orzo
- 1 cup white wine
- Salt and freshly ground black pepper
- About 2 litres chicken stock (or 2 litres water with one bouillon)
- 1/2 cup finely chopped kafkalithres and fresh oregano (or parsley)
- 150 grams feta
- 1 tbsp butter or margarine
- If you do not have chicken stock, heat the water and dissolve the bouillon.
- In a large pot or heavy skillet heat the olive oil and sauté (the sausage and add) the leek and onion until translucent. Add the garlic and mix for a few seconds. Add the orzo and mix to absorb the oil, sauté for a minute or two and then add the wine.
- Season with salt and pepper and mix until the alcohol evaporates. When the wine is almost cooked away, start adding the stock a ladle at a time.
- Reduce heat to medium and keep adding stock and mixing until your risotto is nearly done.
- When adding the last stock, mix in the butternut squash and feta and mix until feta melts. Add kafkalithres and fresh oregano as well as butter or margarine and stir well to combine.
- Sprinkle with freshly grated black pepper and serve while hot.
Kritharotto (orzo risotto) with Butternut Squash and Feta
Other similar recipes:
Kopiaste and Kali Orexi,