Orzotto

Risotto, but with a Greek twist: Instead of rice, this dish uses orzo – small, rice-shaped pasta often used in Mediterranean and especially Greek cuisine. The combination of creamy texture, savory olives, aromatic herbs, and the best olive oil makes this Orzotto a true comfort dish.

Unlike classic risotto, Orzotto is quicker and easier to prepare without sacrificing flavor. With MANI Bläuel "The Family Hero" – our mild, fruity, organic extra virgin olive oil – the dish gets its typical Mediterranean note and a particularly well-rounded taste. A dish guaranteed to make everyone at the table happy!

Ingredients

• 3 tbsp MANI Bläuel “The Family Hero” Extra Virgin Olive Oil
• 1 shallot, finely chopped
• 3 pieces MANI Bläuel Garlic in Olive Oil, finely chopped
• 1 red bell pepper, diced
• 300 g cherry tomatoes, halved
• 150 g MANI Bläuel Sun-Dried Tomatoes in Olive Oil, coarsely chopped
• 1 tbsp MANI Bläuel Tomato Paste
• ½ tsp sugar or honey
• 500 ml vegetable broth
• 150 g orzo pasta
• 100 g Parmesan, freshly grated
• 100 g MANI Bläuel Kalamata Olives al naturale, sliced
• 1 tsp dried oregano
• ½ tsp dried thyme
• Salt & black pepper
• Fresh basil

Preparation

1. Heat 3 tablespoons of olive oil in a large pan. Sauté the shallot and garlic until translucent.
2. Sauté the bell pepper for 3-4 minutes, then add the cherry tomatoes and sun-dried tomatoes.
3. Stir in the tomato paste and sugar and fry briefly.
4. Add the orzo to the pan and toast briefly.
5. Gradually add the hot vegetable broth and simmer over medium heat, stirring constantly, until the orzo is soft but still al dente (approx. 15-18 minutes).
6. Stir in the olives, oregano, and thyme. Season with salt, pepper, and a dash of olive oil.
7. Stir in the Parmesan and serve with fresh basil.

MANI Tip

• Optionally, add MANI Bläuel Capers in Olive Oil.
• For a variation: sauté some diced eggplant or zucchini together with the bell pepper.