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Kritharoto with fennel and tomato

preperation 10΄ Preparation
cup 25΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Risoni Large (Orzo Large)

500 g MISKO Risoni Large (Orzo Large)

1 onion, finely chopped

2 small fennel roots, chopped into thin slices

½ tbsp. tomato paste

100 ml white wine

300 g grated tomatoes

1 tsp. sugar

1 liter of hot vegetable broth or water

4-5 fresh thyme sprigs

olive oil


freshly ground pepper

materials METHOD

In a shallow pot, heat up 4 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens.

Add the fennel, salt and freshly ground pepper and sauté for 2-3 minutes until the mixture softens.

Add the MISKO Large Orzo and sauté for 1 minute. Continue with the tomato paste for 1 more minute.

Pour in the wine, wait for the alcohol to evaporate and add the tomatoes, the sugar and a bit more salt and freshly ground pepper. Once it comes to a boil, pour in about ⅓ of the hot broth (or water).

Lower the heat, stirring constantly with a wooden spoon.

Once the Orzo has absorbed the liquid, continue with the other ⅓ of the water, stirring constantly.

Add the last of the water, stirring constantly. Once the Orzo has absorbed most of the liquid but is still quite juicy, add the sprigs of fresh thyme and remove from the heat.

Serve the kritharoto hot, sprinkled with freshly ground pepper.

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