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
I hope you enjoy it!
Here you can see more of my Pasta Recipes.
|Prep Time||15 Minutes|
|Cook Time||40 Minutes|
- 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
- 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.
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