Kritharoto with Apaki and Feta cheese

A recipe by Alexander Papandreou
35 min 2 servings
  • 250 g orzo
  • 2 tbsp olive oil
  • 2 tbsp Lurpak butter
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 200 g Apaki sliced in strips
  • 200 ml white wine
  • 1 liter chicken broth
  • 100 g Feta cheese, grated
  • 100 g fresh Arla cream cheese
  • 1 tbsp thyme, finely chopped
  • salt
  • freshly ground pepper
Kritharoto with Apaki and Feta cheese

Preparation

Heat up a deep non-stick skillet on high heat and then add the 1 tbsp olive oil and the 1 tbsp butter.
Saute the Apaki for 2-3 minutes to release the fat and once it is ready, remove the skillet from the heat and put the Apaki in a bowl with its fat.
Put the skillet back on high heat, add the rest of the olive oil and butter and saute the onion with the garlic, stirring constantly to soften but not brown.
Add the orzo, continue to saute for 1 more minute, pour in the wine and add the chicken broth a ladleful at a time and cook the orzo slowly so that the broth is absorbed.
Once the orzo has cooked, add the Apaki, the Feta cheese, the cream cheese, thyme, salt, freshly ground pepper and one tablespoon butter and stir until the cream cheese has melted and the orzo is creamy.
Serve in individual plates sprinkled with some freshly ground pepper and fresh thyme.

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