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Kritharoto
The Greek version of risotto, made with orzo pasta and seafood simmered together in a rich tomato broth.
Ingredients
Instructions
Sauté onion and garlic in olive oil 5 minutes.
Add orzo and toast 2 minutes.
Add wine and stir until absorbed.
Add tomatoes and stock ladle by ladle like a risotto, stirring constantly.
After 12 minutes, add seafood and cook 4–5 minutes until cooked.
Scatter parsley, drizzle olive oil and finish with lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
