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Recipes with

Kritharoto with pumpkin and feta

Cooking time







  • 250 g kritharaki (orzo), HELIOS

  • 500 g pumpkin (net weight), cut into small cubes

  • 200 g pumpkin, grated on a course grater

  • 850-900 ml chicken or vegetable stock

  • 1 onion, grated on the grater

  • 80 ml olive oil + a little extra for cooking

  • 2 teaspoons of cumin, powdered

  • 1 tsp paprika, sweet

  • 100-150 g soft feta cheese, crumbled

  • 4-5 sprigs of chopped parsley (leaves)

  • salt, freshly ground pepper


Preheat the oven to 180°C (fan). Place a sheet of non-stick paper on the oven tray and lay out the pumpkin cubes on it. Sprinkle with a little olive oil, season with salt and pepper and sprinkle with 1 teaspoon of cumin. Roast the pumpkin for 25 minutes until golden brown.

For the kritharoto: In a big wok, pour the olive oil and let it heat up. Add the grated onion and grated pumpkin, the rest of the  cumin and paprika and sauté for 3-4 minutes. Add the kritharaki and sauté, stirring until the kritharaki gets a light brown colour. Then, start pouring in the broth, using the risotto technique, adding the first portion of broth only when the previous one has been absorbed. This process will take about 30 minutes.

Remove the wok from the heat and add half the pumpkin cubes and half the feta cheese. Stir gently and the kritharoto is ready to serve.


Place the remaining cubes at the plates, sprinkle with the remaining feta and chopped parsley.

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