Kritharaki giouvetsi (Greek orzo with tomato sauce)
Kritharaki giouvetsi (Greek orzo with tomato sauce)
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Kritharaki giouvetsi (Greek orzo with tomato sauce)
Υλικά
- 400 g (14 oz) orzo pasta (kritharaki)
- 1 yellow onion, finely chopped
- 1 garlic clove, finely chopped
- 100 ml (⅓ cup + 1 tbsp) extra virgin olive oil
- 60 ml (¼ cup) white wine
- 500 g (17.5 oz) À la Grecque Tomato Sauce
- 1.3 liters (5½ cups) warm chicken stock À la Grecque
- Salt
- Freshly ground black pepper
- 200 g (7 oz) feta cheese, crumbled, for serving
Εκτέλεση
Heat a deep saucepan over medium heat and add about half of the olive oil. Add the orzo and sauté for 2–3 minutes, stirring constantly, until it becomes glossy and lightly golden.
Add the chopped onion and garlic and continue sautéing for about 2 minutes, until they soften and become fragrant. Deglaze with the white wine.
Once the alcohol has evaporated, add the À la Grecque Tomato Sauce and stir well to combine.
Add the warm chicken stock À la Grecque, season with salt and pepper, and stir. Reduce the heat and simmer gently for about 15–18 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the saucepan.
When the orzo is tender and the dish remains slightly saucy, remove the saucepan from the heat and add the remaining olive oil. Stir gently to give the dish a richer aroma and a silky texture.
Serve immediately in warm plates and finish with the crumbled feta cheese, which will soften slightly from the heat of the dish and add a rich, refreshing flavor.
Stir frequently during the first few minutes of cooking to prevent the orzo from sticking to the bottom of the saucepan. Afterwards, gentle stirring at regular intervals is enough.
Keep the dish slightly saucy when removing it from the heat, as the orzo continues to absorb liquid while it rests.
If needed during cooking, add some more warm chicken stock to achieve the creamy, velvety texture that defines a perfectly cooked Giouvetsi.
