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Kritharoto with turkey, vegetables and chili

preperation 10΄ Preparation
cup 35΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Risoni Medium (Orzo Medium)

500 g MISKO Risoni Medium (Orzo Medium)

4 small turkey fillets, cut in small pieces

1 onion, finely chopped

1 leek, sliced

1 red pepper, sliced into strips

150 g peas, fresh or frozen

150 g corn, fresh or frozen

1 clove of clove, grated

1 tsp. sweet paprika

¼ - ½ tsp. chili powder

1 tbsp. tomato paste

100 ml white wine

400 g tomatoes, grated

1200 ml hot water

olive oil


freshly ground pepper

materials METHOD

Sprinkle salt and freshly ground pepper over the turkey fillets. in a shallow pot, heat 2 tbsp. olive oil and saute the turkey on all sides, for 2-3 minutes or until brown. Transfer it to a plate.

In the same pot heat up another 2-3 tbsp. olive oil and sauté the onion and leek for 2-3 minutes until they soften.

Add the pepper, peas, corn and saute for another 2-3 minutes, adding salt and freshly ground pepper to taste.

Add the garlic, the paprika, chili powder (¼ or ½ tsp. depending on how hot we like it), the tomato paste and the MISKO Risoni Medium and saute for 1 minute.

Pour in the wine and when most of the alcohol has evaporated, add the grated tomatoes. After it comes to a boil, add ⅓ the hot water and lower the heat. Stir constantly with a wooden spoon.

Once the risoni has absorbed the first batch of liquids, add the turkey with its juices and the other ⅓ of the hot water. Stir constantly.

Once this batch of liquids is absorbed, add the remaining water stirring constantly.

Once the risoni has absorbed most of the liquid but is still quite juicy, remove from the heat.

Serve hot.

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