Vegetable Kritharaki Giouvetsi (Greek Orzo Baked in Tomato)
Greek orzo baked slowly in tomato and stock with peppers, courgette and cinnamon until it turns rich and almost creamy.
Made with Basic tomato sauce and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.50 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Warm 2 tablespoons of the oil in a large ovenproof pan or casserole over a medium heat. Cook the onion and pepper for 6 minutes until soft.
6 min - 2
Add the courgette and garlic and cook for 3 minutes. Stir in the orzo and cook for 1 minute so each grain is glossy.
4 min - 3
Pour in your ready made vegetable stock and your ready made basic tomato sauce (see the base recipes). Add the cinnamon stick, oregano, salt and pepper and bring to a simmer.
- 4
Cover with a lid or foil and bake for 25 minutes.
25 min - 5
Remove the cover, stir well and bake for 15 minutes more, until the orzo is tender and most of the liquid is absorbed. Add a splash of hot water if it looks dry.
15 min - 6
Rest for 5 minutes. Take out the cinnamon stick, drizzle with the remaining oil and top with the parsley.
Tips
- Giouvetsi is usually made with lamb or beef and baked in a clay pot. The orzo is the star, so the vegetable version still tastes authentic.
- Crumbled feta on top is traditional. It makes the dish vegetarian rather than vegan.
- Check the orzo packet. Most brands are egg free, but a few are not.
Storing and freezing
Cool quickly and keep in the fridge for up to 2 days. Add a splash of water or stock when reheating and heat until steaming hot all the way through.
Questions
What is kritharaki?
Kritharaki is the Greek name for orzo, small rice shaped pasta. It is also sold as risoni.
Is it gluten free?
No, orzo is made from wheat. You can use gluten free orzo, but it takes less time to cook, so reduce the baking time to about 25 minutes in total.
Can I make it on the hob?
Yes. Simmer it covered over a low heat for about 20 minutes, stirring often and adding hot water as needed, until the orzo is tender.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
