Name: Beetroot orzotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Cuisine: Italian
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

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Beetroot orzotto

Beetroot orzotto

Cassie Best

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Serves 3

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.5 out of 5.31 ratingsRate

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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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal408

low
fat9g

low
saturates5g
carbs59g
sugars12g
fibre6g
protein23g
salt2.1g

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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.5 out of 5.31 ratings

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