Orzo
kritharaki · risoni · puntalette
Orzo: what every chef needs to know
When prep begins, There is right there: a reason Orzo shows up on so many prep lists: it is a rice-shaped pasta made from durum wheat named after the Italian word for barley thanks to its shape resemblance. In Greece, the same pasta is known as kritharaki and is a staple of national cuisine. In composition, orzo is identical to other pasta made from semolina or durum flour: it contains gluten, has a high protein content of 12.8g per 100g and an energy value of 357 kilocalories per 100g (dry). The small, oval shape (3–4mm length) makes orzo notably versatile: it can be boiled like pasta (8–10 minutes al dente), prepared as a pilaf or risotto in stock (where the starch is absorbed into the cooking liquid for a creamy texture) or used cold in salads. In Greek cuisine, orzo is the base for giouvetsi, a baked dish with lamb or beef in tomato sauce. In Italian cuisine, orzo is used in minestrone and other soups. Prepared as a pilaf, orzo offers an interesting textural variation in haute cuisine as an alternative to rice or couscous. Store dry in an airtight container at a maximum of 20°C.
Orzo: nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (pasta estimate, durumtarwe basis); NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (pasta estimate, durumtarwe basis); NEVO 2021 (RIVM/WUR).
Orzo: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Greek oven dish of orzo with lamb of beef in rich tomato sauce, stewed in aardewerk and afgetopt with Kefalotyri-cheese.
creamy orzo prepared as pilaf in chicken stock with garlic, lemon and parsley as side dish in the Greek kitchen.
cold salad of orzo with cucumber, olives, zongedroogde tomatoes, fetakaas and Greek vinaigrette.
Orzo: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
boil orzo in generous salted water (10g salt per liter); taste after 7 minutes for already dente; afgieten and directly verwerken of spoelen with cold water for salads.
fry orzo first 2-3 minutes in olive oil to goudgeel; add then hete broth to (2:1 ratio) and dek af; cooked to all liquid geabsorbeerd is for a creamy, coherente texture.
Spoel boiled orzo directly with cold water to kleven to voorkomen; mix while still light warm with dressing for betere opname; add fresh herbs and cheese pas at opdienen to.
Orzo: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Orzo: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Orzo is available year-round as a storage product.
Orzo: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Orzo: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
dry, mineral Greek white wine of volcanic bodem fits excellent at giouvetsi and other Greek orzo-dishes with tomato sauce and lamb.
- Santorini PDO
aromatic, fresh Greek white wine with rozen- and citroentonen complements cold orzo-salads with fresh vegetables and fetakaas.
- Mantinia PDO
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Orzo
What is the difference between orzo and risoni?
Orzo and risoni are the same pasta shape under different regional names. In Italy and the US, the name risoni (little rice) is also used; in Greece it is called kritharaki. The pasta is identical in composition and cooking properties.
Can orzo be used as a substitute for risotto rice?
Yes. Orzo prepared as a pilaf or orzotto gives a comparable creamy result to risotto. Difference: orzo releases less starch into the sauce than Arborio rice, so the sauce is slightly less creamy but the texture is firmer. Add extra stock and a knob of butter at the end for a creamier result.
How do I prevent orzo from sticking after cooking?
Rinse cooked orzo immediately under cold water to stop cooking and wash away surface starch. Then toss with a tablespoon of olive oil. Sticking is normal when cooling too quickly without rinsing or when overcooked.
At what temperature should you store Orzo?
Store Orzo at 10-20°C dry (oncooked); 2-4°C (cooked, max. 3 days), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Orzo professionally?
The primary professional technique for Orzo is already dente boil (traditional) at 100°C for 8-10 min. Always verify core temperature with a calibrated probe thermometer.
Does Orzo contain allergens?
Orzo contains: Gluten. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
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- Inaccuracies resulting from changed product compositions by third parties (suppliers);
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
