Kritharotto with Organic Olives
Creamy orzo with organic olives, orange, fresh goat’s cheese and herbs.
Ingredients
- 350 g orzo
- 1 tablespoon olive oil, plus extra for serving
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 60 ml dry white wine
- 800–900 ml hot vegetable stock or water
- Zest of 1 unwaxed orange and 3 tablespoons fresh orange juice
- 120 g organic Kalamata or black Amfissa olives, pitted
- 100 g fresh goat’s cheese, crumbled
- Fresh thyme or basil, chopped
- Freshly ground black pepper
Preparation
Heat the olive oil in a wide pan over medium-high heat. Cook the onion and garlic until softened, about 3 minutes. Add the orzo and toast for 2 minutes, stirring constantly until glossy. Pour in the white wine and allow the alcohol to evaporate.
Add the hot stock one or two ladlefuls at a time, letting each addition absorb before adding more and stirring regularly. This takes about 13–15 minutes. Two minutes before the end of cooking, stir in the orange juice, zest and organic olives.
Remove from the heat. The kritharotto should be loose and creamy. Gently stir in half the goat’s cheese and the fresh thyme. Serve immediately, topped with the remaining cheese, freshly ground pepper and a drizzle of olive oil.
