Name: Orzo with Olives & Feta: Greek Kritharoto
Yield: 4
Cuisine: Greek
Ingredients: 1/4 cup olive oil; 1/2 red onion, finely chopped; 3 garlic cloves, grated; 2 cups orzo pasta; 4 cups hot chicken or vegetable broth; 1/4 cup lemon juice; 2 roasted red peppers, chopped; 1/2 cup frozen green peas; Kalamata olives, chopped; 6 oz (150g) feta cheese, crumbled; 1 tablespoon capers; 1-2 tablespoons finely chopped parsley

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A flavor-packed easy weeknight Greek meal in just 30 minutes!

Kritharoto. Greek Orzo with feta and Olives

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This orzo with olives and feta, known as Greek Kritharoto, is such a simple, quick, and easy meal. Kritharoto translates to orzoto, and it’s the Greek version of Italian risotto made with orzo pasta. It’s traditionally made with a stock and cooked low and slow, but my version is ready in just thirty minutes. I always use what I have on hand when making this, so feel free to swap out any of the ingredients to your family’s liking. Make sure you have all of the ingredients prepped and ready to use because once you start cooking, the recipe moves really quickly. Be prepared to make this often because once you try the flavor explosion from just one bite of this orzo, you’ll crave it weekly!

Why you’ll crave this

Tender, lemony orzo

Sweet red onion

Smoky red peppers

Briny kalamata olives

Creamy, tangy feta

Chewy tart sundried tomatoes

Bright salty capers

A true burst of intense Greek flavors that all come together in a delicious creamy orzo!

Everything you need

Olive oil -the one in our shop is the absolute best!
Red onion – or yellow onion finely chopped
Garlic cloves -grated or minced
Orzo pasta –Here’s my absolute favorite kind!
Hot chicken -or vegetable broth
Lemon juice -always freshly squeezed, and use a little less if you prefer
Roasted red peppers -chopped
Frozen green peas -I always have these on hand
Kalamata olives -chopped
Feta cheese –sheep’s milk feta is best, but cows’ milk would be good too
Finely chopped parsley
Capers

Other things I use if I have on hand

Crushed red pepper flakes -optional for a bit of heat
Sundried tomatoes packed in olive oil -chopped

How to make Orzo with Olives and Feta known as Greek Kritharoto

Heat a skillet over medium heat.
Sauté onion in olive oil until soft and golden.
Add the garlic and heat until fragrant.
Then, add the orzo and cook until toasted.
Add the hot broth, 1-2 teaspoons salt, peas, roasted red peppers, olives, and lemon juice.
Bring to a boil and reduce the heat to low.
Simmer for 12 minutes.
Add the capers and feta cheese and toss together.
Warm through for 2-3 minutes.

Serving

This orzo is so delicious that you could serve it as the main dish. I especially love it as a light lunch with a good piece of crusty bread the day after. It also makes the perfect side to mostly anything—grilled meat pairs well with this, from lamb to fish or even a juicy roasted chicken. Shrimp is popular with Kritharoto, too. I like to garnish the whole thing with parsley before serving to add a bit of fresh herb and beautiful green color. It’s creamy, packed with immense flavor, and perfect for a quick weeknight meal. Please share your pictures with me on Instagram! Kali Orexi!