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Beetroot orzotto

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

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 408
  • Carbohydrates 59
  • Saturated Fat 5
  • Sugar 12
  • Protein 23
  • Fat 9
  • Fibre 6
  • Salt 2.1

Nutrition per serving

  • Calories 408
  • Carbohydrates 59
  • Saturated Fat 5
  • Sugar 12
  • Protein 23
  • Fat 9
  • Fibre 6
  • Salt 2.1

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

  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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