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Kritharoto with seafood and white wine

Recipe by: Madame Ginger
preperation 10΄ Preparation
cup 30΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Risoni Medium (Orzo Medium)

300g MISKO Medium Orzo

300g shrimp, medium in size (size 31/40) peeled

300g squid, sliced into thin slices

1 onion, finely chopped

1 red pepper, sliced into strips

3 green onions, finely chopped

1 large carrot, grated

3 cloves of garlic, grated

180 ml white wine

800 ml hot water

¼ bunch of dill, finely chopped

juice of 1 lemon

zest of 1 lemon

olive oil


freshly ground pepper

materials METHOD

In a shallow pot, heat 2 tbsp. olive oil and first sauté the squid and then the shrimps for 3-4 minutes, in total. While sautéing, add salt and pepper. Transfer the seafood to a plate.

In the same pot, add another 3 tbsp. olive oil and sauté the onion and pepper for 2-3 minutes until soft. Add the green onions and carrot and sauté for 2 minutes. Add the MISKO Medium Orzo and the garlic and sauté for 1 minute, adding salt and pepper.

Pour in the wine and wait for the alcohol to evaporate. Using a ladle, pour in some of the hot water, stirring constantly and bring to a boil, then lower the heat.

Continue to stir and add more hot water using the ladle. Once the orzo has absorbed this as well, add the last of the liquids and stir constantly.

While the orzo is still juicy, but has absorbed most of the liquids, add the shrimps, the squid and the dill, stir and remove from the heat.

Add the lemon juice and the zest, stirring gently. Serve immediately.

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