Beetroot orzotto

Beetroot orzotto

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(4 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 3
Orzo is a small pasta shape that looks like a grain of rice and has a velvety texture similar to risotto when cooked- try it out in this Italian-inspired dish

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal408
  • fat9g
  • saturates5g
  • carbs59g
  • sugars12g
  • fibre6g
  • protein23g
  • salt2.1g
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Ingredients

  • vegetable oil
  • 1 red onion, chopped
  • 250g pack cooked beetroot (not in vinegar), chopped into small chunks (reserve the juice)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 200g orzo pasta
  • 700ml hot chicken or vegetable stock
  • small bunch dill, chopped, a few fronds reserved, to serve
  • 100g feta cheese, crumbled

Method

  1. Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.

  2. Add the beetroot, plus any juice from the pack, the orzo, hot stock and a little seasoning to the pan. Bubble until the stock has been absorbed and the orzo is cooked through, about 15 mins.

  3. Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.

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Comments (5)

darkidunna's picture
3.75

Tasty, well balanced and very fast dish.

Caraway seeds or a squeeze of lemon juice will be great seasoning for this :)

Good also as cold salad.

kasiakoczwara's picture
5

I agree - lovely! I added sliced garlic (2 cloves) and used baked beet rather then cooked (extra flavor), and grated not in chunks. Beautiful color and really delicious!

quinnci's picture

This is yummy, filling and very easy. I added salmon at the last minute the second time I made it without the feta and I think I preferred it.

andtiggertoo's picture

How about adding a teaspoon of toasted caraway seeds? Or a squeeze of lemon juice?

pixpilk's picture

As a hot dish this is very bland, both in flavour and texture; it is slightly better cold. I think if I was to try this again, I would cook just the Orzo in the stock and then add the other ingredients to it. Cooking the already cooked beetroot seemed pointless and added nothing. DON'T scrimp on the herbs.

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