Beetroot orzotto

Name: Beetroot orzotto
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 500g beetroot, peeled and cut into 3cm cubes; 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 300g orzo pasta; 800ml vegetable stock, hot; Small bunch fresh dill, roughly chopped; 80g soft goat’s cheese

Easy
November 2016

Easy
November 2016

Serves 4
Hands-on time 30 min, oven time 40 min

If you’re short on time try this beetroot orzotto recipe – it’s a great choice for a healthy midweek dinner.

Nutrition: per serving

Calories: 453kcals
Fat: 12.3g (4.7g saturated)
Protein: 16.1g
Carbohydrates: 65.6g (11.6g sugars)
Fibre: 7.7g
Salt: 1g

Nutrition: per serving

Calories: 453kcals
Fat: 12.3g (4.7g saturated)
Protein: 16.1g
Carbohydrates: 65.6g (11.6g sugars)
Fibre: 7.7g
Salt: 1g

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Ingredients

500g beetroot, peeled and cut into 3cm cubes
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
300g orzo pasta
800ml vegetable stock, hot
Small bunch fresh dill, roughly chopped
80g soft goat’s cheese

500g beetroot, peeled and cut into 3cm cubes
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
300g orzo pasta
800ml vegetable stock, hot
Small bunch fresh dill, roughly chopped
80g soft goat’s cheese

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the beetroot in a roasting tray and toss with 1 tbsp of the oil. Roast for 40 minutes or until tender. Cool, then blend to a purée.
Heat the remaining oil in a heavy pan over a medium-high heat. Fry the onion for 6-7 minutes until softening. Add the garlic and fry for 1 minute. Stir in the orzo, then add the stock and simmer for 15 minutes.
Add the beetroot purée and most of the dill, then season and stir until combined – the pasta should now be pink. Cook for another minute, then serve topped with the goat’s cheese and remaining dill.

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the beetroot in a roasting tray and toss with 1 tbsp of the oil. Roast for 40 minutes or until tender. Cool, then blend to a purée.
Heat the remaining oil in a heavy pan over a medium-high heat. Fry the onion for 6-7 minutes until softening. Add the garlic and fry for 1 minute. Stir in the orzo, then add the stock and simmer for 15 minutes.
Add the beetroot purée and most of the dill, then season and stir until combined – the pasta should now be pink. Cook for another minute, then serve topped with the goat’s cheese and remaining dill.