Beetroot orzotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Skip to ingredients
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
Method
- STEP 1
Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.
- STEP 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.
- STEP 3
Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.
