Orzo pasta, in our ‘world’ called Kritharaki, cooked in the same way as Risotto. The addition of olives and feta unmistakably connects this dish to Greece!
Olives and Feta Kritharoto
Have a look below at the full recipe.
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Pit and chop the Kalamata Olives
Blend the chopped Olives to a paste
Reserve 75 gr chopped Olives for garnish
Finely dice the red onion
Roughly chop the Tomatoes
Crumble the Feta
Drizzle 3 tablespoons of oil and sauté the onions for 4 minutes until slightly coloured. Add the tomato paste and stir.
Add the tomatoes along with 1 tablespoon of the fresh thyme and 100 ml of the vegetable broth.
Reduce the heat to low and cook for 15 minutes
Drizzle the remaining olive oil, 3 tablespoons, wait a minute, add the orzo and sauté for a further minute stirring continuously. Deglaze with the wine, let the alcohol evaporate, 2-3 minutes.
Start adding 2 cups of the broth, simmer and stir.
When almost all the broth has been absorbed add another 2 cups and continue the same procedure until the orzo is cooked to al-dente.
Two minutes before that, add the tomatoes and continue cooking.
Add to the orzo 200 gr of the feta and the olive paste, season with the pepper to taste.
Fold to combine and immediately remove from fire.
Add on the remaining 75 gr of olives and the remaining 50 gr of Feta.
Sprinkle with the remaining ½ teaspoon of thyme.
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Olives and Feta Kritharoto
Servings: 6 People
Ingredients
- 500 gr Kritharaki/Orzo pasta
- 300 gr Black Olives , unsalted and washed thoroughly, pitted and chopped
- 250 gr Feta , Charalambides-Christis, roughly crumbled
- 1 medium Red Onion , finely chopped
- 5 medium fresh ripe Tomatoes , roughly chopped
- 1 ½ fresh Thyme , home grown, leaves picked and chopped
- 1 tablespoon tomato paste
- 150 ml dry White Wine
- 1800 ml Vegetable broth , bouillon, warm
- 8 tablespoons EVOO , Extra Virgin Olive Oil, plus extra for drizzle
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Put a medium pot on medium heat and when hot drizzle 3 tablespoons of oil. After a minute add the onion and sauté for 4 minutes until slightly coloured. Add the tomato paste, stir for a minute and add the tomatoes along with 1 tablespoon of the fresh thyme and 100 ml of the vegetable stock. Reduce the heat to low and cook for 15 minutes. Keep aside.
- In the meantime, put 225 gr of the olives in a food processor along with 2 tablespoons of olive oil, 1 teaspoon of salt and blend to a paste. Keep aside.
- Take a large saucepan and place on medium heat. When hot drizzle the remaining olive oil, 3 tablespoons, wait a minute, add the orzo and sauté for a further minute stirring continuously. Deglaze with the wine, let the alcohol evaporate, 2-3 minutes, and start adding 2 cups of the broth, simmer and stir. When almost all the broth has been absorbed add another 2 cups and continue the same procedure until the orzo is cooked to al-dente. Two minutes before that, add the tomatoes and continue cooking.
- Add to the orzo 200 grs of the feta and the olive paste, season with the pepper to taste, stir and immediately remove from fire.
- Serve and add on the remaining 75 gr of olives which you have roughly chopped, the remaining 50 gr of Feta and sprinkle with the remaining ½ teaspoon of thyme.
