The BBC Good Food logo
Beetroot orzotto

Beetroot orzotto

By
Rating: 5 out of 5.23 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal408
low infat9g
saturates5g
carbs59g
sugars12g
fibre6g
protein23g
salt2.1g
Advertisement

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.

Goes well with

Recipe from Good Food magazine, August 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.23 ratings
Advertisement
Advertisement
Advertisement

Sponsored content