Beetroot orzotto

Beetroot orzotto

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
408
protein
23g
carbs
59g
fat
9g
saturates
5g
fibre
6g
sugar
12g
salt
2.1g

Ingredients

  • vegetable oil
  • 1 red onion, chopped
  • 250g pack cooked beetroot (not in vinegar), chopped into small chunks (reserve the juice)
  • 200g orzo pasta
  • 700ml hot chicken or vegetable stock
  • small bunch dill, chopped, a few fronds reserved, to serve
  • 100g feta cheese, crumbled

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, August 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kasiakoczwara's picture
  • 1
  • 2
  • 3
  • 4
  • 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.

Questions

Tips