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Recipes with
Vegetable Kritharaki

Vegetable Kritharaki with mushrooms and chestnuts

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Cooking time


Preparation time





  • 400 g vegetable kritharaki (orzo), HELIOS

  • 200 g white mushrooms, cut in quarters

  • 200 g portobello mushrooms, cut in slices

  • 200 g brown mushrooms, cut in quarters

  • 200 g chestnuts, boiled and crushed

  • 100 g hard feta cheese, diced

  • 2 cloves of garlic, crushed

  • 50 ml olive oil

  • 1 onion, finely chopped

  • 100 ml white wine

  • 1 litre of vegetable stock, hot

  • 2 tbsp butter

  • 50 g parmesan, in flakes

  • salt, freshly ground pepper

  • freshly ground nutmeg

  • a little parsley, finely chopped, to serve


In a large wok, heat half of the olive oil. Add all the mushrooms and sauté over high heat until they become brown. Place them on a plate and put the wok back over the heat. Add the remaining olive oil to heat up. Add the onion and sauté for 2 minutes. Add the garlic and the kritharaki and sauté for 2-3 minutes, stirring. Pour the wine and once the alcohol has evaporated, start adding the hot broth gradually in portions, using the risotto technique. This process will take about 20 minutes.

Remove from heat and add the butter, the chestnuts, the sautéed mushrooms and the parmesan. Stir well; the kritharoto is ready to serve. Serve with some feta cheese and sprinkle with freshly ground pepper and parsley.

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