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Kritharotto with Butternut Squash, Sausage and Feta

Kritharotto with Butternut Squash, Sausage and Feta

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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 with sausages image

How to make Kritharotto

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 (Greek risotto with orzo) image

Kritharotto with Butternut Squash and Feta

Yield: 6
Prep Time: 15 minutes
Cook Time: 46 minutes
Total Time: 1 hour 1 minute

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.

Ingredients

  • 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 chicken bouillon)
  • 1/2 cup finely chopped parsley and fresh oregano
  • 150 grams feta
  • 1 tbsp butter

Instructions

  1. If you do not have chicken stock, heat the water and dissolve the bouillon.
  2. In a large pot or heavy skillet heat the olive oil and sauté the sausage and add the leek and onion and cook until translucent. Add the garlic and mix for a few seconds.
  3. Add the orzo and mix to absorb the oil, sauté for a minute or two and then add the wine.
  4. 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.
  5. Reduce the heat to medium and keep adding stock and mixing until your risotto is nearly done.
  6. When adding the last stock, mix in the butternut squash and feta and mix until feta melts. Add parsley and fresh oregano as well as butter and stir well to combine.
  7. Sprinkle with freshly grated black pepper and serve while hot.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 644Total Fat 31gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 51mgSodium 1012mgCarbohydrates 63gFiber 4gSugar 11gProtein 23g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Other similar recipes:

Fakes me Kritharaki  (Lentils with Orzo)

Giouvetsi (Veal with Orzo)

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Eftychia

Tuesday 26th of February 2013

Yummy! My kids love kritharaki. I like the idea of adding butternut squash to it...

Peter G

Saturday 23rd of February 2013

What a great idea to use kritharaki instead of rice! I'd never thought of that Ivy! Looks fantastic!

Jamie

Friday 22nd of February 2013

Oh boy does this look so good! I make a risotto Milanese using tiny pasta the way an old Italian neighbor taught me but using orzo is brilliant. This looks absolutely luscious!

Reeni

Friday 22nd of February 2013

We must be on the same wavelength Ivy - I'm making butternut risotto tomorrow! Love your version with orzo! Absolutely delicious.

Angie

Wednesday 20th of February 2013

Mouthwatering clicks, Ivy. This looks really so tasty.

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