1/3 cup extra virgin olive oil
1 cup diced white onion
1/2 carrot, finely diced
1/2 stalk celery, finely diced
1 red pepper, diced
1 tsp. sweet paprika
1/2 tsp. ground pepper
2 cups Makvel kritharaki (orzo)
1/4 cup dry white wine
2 bay leaves
2 ripe tomatoes, peeled and diced
6 cups vegetable stock
salt and pepper to taste
fresh ground pepper
grated Kefalotyri (or Romano) cheese
- Place a pot on your stovetop over medium heat. Add the olive oil, onion, carrot, celery, red pepper, paprika, ground pepper, a pinch of salt and sweat for about 5 minutes.
- Add the kritharaki/orzo into the pot, stir to coat for a couple of minutes. Add the wine, stir in. Add the bay leaves, diced tomatoes, hot stock, stir in.
- Cover and bring up to a simmer. Cook on medium-low heat for 8-10 minutes. The pasta should be cooked and the sauce, creamy. Taste and adjust seasoning with salt and pepper.
- Take off the heat, remove the bay leaves. Divide and serve garnished with ground pepper, grated cheese, celery leaves.