**Preparation time: 20'
Boiling time: 20'-25'
For 4 persons **
Ingredients
300 gr. orzo pasta
1 onion
1 green pepper
2 tbsp. olive oil
4 spicy sausages
150 gr. feta cheese of Kalavryta
800 gr. chicken stock
200 ml dry white wine
2 tbsp. thyme (finely chopped)
350 gr. Tomato Sauce Napoletana KYKNOS
Salt, Freshly ground pepper
/Preparation
On a cutting board with a sharp knife cut the spicy sausages into diagonal slices ½ cm thick, the green pepper into cubes and finely chop the onion.
Place a deep non-stick pan on a high heat to heat well and add the olive oil. Sauté the spicy sausages for 2'-3' until they release their fat and remove them from the pan, place them in a bowl leaving the fat in the pan.
Put the pan back on high heat and sauté the onion together with the green pepper until the onion softens.
Add the orzo pasta, continue sautéing, deglaze with the white wine and add the Tomato Sauce Napoletana KYKNOS and the chicken broth spoon by spoonful, continuing to cook, stirring constantly over low heat until the barley absorbs the broth and boils.
When orzo risotto has boiled, add the sausages together with the feta, broken with your hands, salt and freshly ground pepper and continue cooking until the barley has set.
Finally add the chopped fresh thyme, mix one last time and serve.