Orzo are very small pasta - classified as ”pastina” in Italian - that resemble grains of flattened rice. This wonderfully versatile pasta is traditionally used in soups, pilafs, salads, side dishes and casseroles. , we have been making traditional Italian-style pasta in Greece since 1927. Orzo (Risoni/Kritharáki) are just the ingredient you’ll need for any recipe that calls for orzo. In Greece, Risoni are a core component of the classic dish known as “Youvetsi” or “Giouvetsi.” Each family has its own version of this heartwarming casserole, made with ground lamb or beef, sometimes seasoned with garlic and cinnamon, bathed in a light tomato sauce and topped with cheese. Orzo is also a classic ingredient in the iconic Greek soup, Avgolemono, made with chicken, eggs and lemon. Our Risoni is a wonderful ingredient for chicken and vegetable soups, barley and rice pilafs and stuffed veggies - instead of rice or quinoa. To enhance the flavor of the Risoni, toast it for a few minutes in olive oil, butter, salt and garlic (optional) before adding your cooking liquid. For a simple and delicious warm side dish, add sautéed shallots and chopped spinach to the cooked orzo and top with grated parmesan cheese. Serve with seafood, braised chicken or grilled lamb for a beautiful one-dish meal.