1 onion chopped
2 tbsp olive oil
4 Moutevelis Meraklidiko spicy sausages
150g Kalavryta feta cheese
1,300g chicken broth
200 ml dry white wine
10 cherry tomatoes cut in halves
2 tbsp fresh thyme finely chopped
Freshly ground pepper
On a cutting board, use a sharp knife to cut the Moutevelis meraklidiko spicy sausages into diagonal pieces ½ cm thick.
Heat the olive oil in a deep, nonstick skillet. Turn heat to high. Add the Moutevelis meraklidiko spicy sausages and the chopped onions. Sauté for 2-3 min until sausages have released their fat. Turn heat to low. Transfer sausages and onions into a bowl, leaving the fat in the pan. Add the orzo to the fat in the pan. Sauté on low heat for 1 min.
Finish with the white wine. Add the chicken broth, one spoonful at a time, stirring constantly. Continue simmering the orzo on low heat until it has absorbed all of the broth.
When your orzotto has absorbed all of its liquids, add the onions, sausages, cherry tomatoes, crumbled feta, salt, and freshly ground pepper. Simmer on low heat for a few more minutes until all ingredients are well blended. Turn heat off. Add the finely chopped fresh thyme, fold it into the orzotto, and serve.