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Vegetarian, European

Mushroom kritharoto

Mushroom kritharoto is a Greek dish made with orzo pasta cooked risotto style, serving 4 people, in 40 minutes, easy difficulty, for about €2.60 per person. Its success comes down to the cooking method, you add hot broth ladle by ladle while stirring often so the orzo releases its starch and turns creamy.

Tonight it's a Greek style risotto, but made with orzo instead of rice, a creamy mushroom kritharoto.

Mushroom kritharoto
Total time
40 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Orzo looks like rice, but it's actually pasta, and it behaves just like risotto rice when you feed it hot broth bit by bit. The result is smooth, almost sticky, with mushrooms that had time to brown properly before joining the pot. The melted cheese at the end brings the binding that makes this dish so comforting.

This is a weeknight dinner that asks for a bit of attention at the stove, nothing difficult, which also makes it a good dish to cook with kids who like to stir. It fits chilly fall or winter evenings when you want something warm and comforting, and it works just as well for a family dinner as for guests who haven't tried orzo this way before.

The ingredients

4 people

Pantry

  • Orzooften in the pantry 320 g
  • Dry white wineoften in the pantry 15 cl
  • Chicken brothoften in the pantry 1 l
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Button mushrooms 400 g
  • Onion 1
  • Garlic 2 cloves
  • Parsley 5 sprigs

Dairy

  • Grated cheese (Gruyère or Parmesan) 80 g
  • Butter 30 g

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the mushrooms and onion, mince the garlic.

    Wipe the mushrooms clean instead of washing them, they soak up water like sponges.

  2. Brown the mushrooms in the oil and half the butter over high heat, then set them aside.

    Don't stir too soon, let them brown first.

  3. In the same pot, cook the onion and garlic, add the orzo, stir for 1 minute, then pour in the white wine.

    Wait for the wine to evaporate before adding the broth.

  4. Pour in the hot broth ladle by ladle while stirring, until the orzo is tender and creamy. 15 min

    Keep the broth hot on the stove, cold broth stops the cooking.

  5. Add the mushrooms back in, stir in the cheese and remaining butter, mix briskly and sprinkle with parsley.

    Serve right away, the orzo keeps absorbing liquid as it sits.

Our tips to get it right

  • Use a wide pot rather than a deep one, orzo cooks more evenly when it's spread over a larger surface.
  • Taste the orzo before stopping the cooking, it should still have a slight bite since it keeps cooking off the heat.
  • If the mixture thickens too fast, add another ladle of broth rather than water, so you don't dilute the flavor.

The variations

  • Swap the button mushrooms for seasonal ones like oyster mushrooms or porcini for more depth of flavor.
  • For a vegetarian version, use vegetable broth instead of chicken broth, the result stays just as creamy.
  • For kids in a hurry to eat, prep the mushrooms and chop the vegetables the day before, leaving only the orzo to cook.

What to serve it with

  • A green salad with vinaigrette
  • Fresh bread for scooping
  • A glass of lemon water

Storage

Kritharoto keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well since the orzo loses its creaminess when thawed. Reheat it gently in a pot with a splash of broth or water to bring back the texture.

Questions about this dish

Can you replace orzo with another type of pasta?

Yes, another small pasta shape like ditalini works, but the cooking time and broth amount will change. Orzo stays the closest match to the original Greek recipe.

Do you need a specific white wine for this recipe?

A simple dry white wine is enough, whatever you usually drink works fine. Avoid sweet wines since they would throw off the balance of the dish.

Can you prep mushroom kritharoto ahead of time?

You can slice the vegetables and brown the mushrooms ahead, then keep them in the fridge. Cooking the orzo in broth works best right before serving to keep its creamy texture.

Which cheese gives the best result?

Gruyère adds meltiness, parmesan adds more salty character. Both work well, and you can even mix the two if you have them on hand.

How long does it take to make a mushroom kritharoto?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mushroom kritharoto?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mushroom kritharoto cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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