Kritharotto – Κριθαρότο – Risotto without rice3 comments Apr 13th, 2010 | By Tobias | Category: Pasta & Gnocchi, Recipes, Risotto
A fabulous dish for those who can’t decide if they prefer Risotto or Pasta. This dish combines both. Kritharotto – Κριθαρότo – uses the Greek pasta Kritharaki that is shaped like a rice corn (also known as Orzo). The dish is also prepared like a risotto, which gives it a perfectly creamy texture and a wonderful taste. I decided on a version with tomato, but you can be creative or just cook any Risotto recipe that you know using this pasta.
Being quite a different pasta dish with a twist, the Kritharotto perfectly fits the 5 star makeover event.
cooking time: 20 minutes
- 250 gram Kritharaki
- 200 ml vegetable soup stock
- a hand full of ground Parmesan cheese
- 10 cherry tomatoes
- a small onion
- some parsley
- some butter
- salt and pepper
Dice the onion and brown it in some butter. Add the Kritharaki and fry them for a few minutes. Now add the soup and stir. Let it simmer on low heat for approximately 20 minutes. Stir occasionaly.
Meanwhile half the tomatoes, grind the cheese and chop the parsley.
Once the pasta has soaked up all the liquid and is almost al dente add the tomatoes and the parsley. Let it sit for a few minutes then add the cheese and mix.
Season with salt, pepper and lemon juice.