Ingredients

  • 500 g medium orzo pasta
  • 2–3 tbsp olive oil
  • 1 large onion, finely chopped
  • 2–3 spring onions, sliced into rings
  • 1 green pepper, cut into thin strips
  • 2–3 ripe tomatoes, grated (or 400 g canned chopped tomatoes)
  • 1 tsp tomato paste
  • 1 tsp sugar (optional)
  • 1 tsp dried oregano
  • ½ bunch dill, chopped
  • ½ bunch parsley, chopped
  • 200 g Zakynthos ladotyri cheese, cut into pieces
  • Salt and freshly ground black pepper
  • Hot water or vegetable stock, as needed

 

Instructions

Sauté the vegetables – In a deep pan or pot, heat the olive oil and sauté the onion until soft. Add the pepper and spring onions, and sauté for another 2–3 minutes.

Tomato base – Add the grated tomatoes, tomato paste, and sugar. Stir and let simmer for 5–6 minutes until the sauce thickens slightly.

Cook the orzo – Add the orzo and stir to coat it in the sauce. Gradually add hot water or stock, stirring as you would for risotto, until the orzo is tender (about 15–18 minutes).

Add herbs – Just before removing from the heat, stir in the dill and parsley.

Serve with ladotyri – Serve the kritharoto hot, topped with pieces of Zakynthos ladotyri cheese, freshly ground pepper, and a sprinkle of oregano.