Beetroot orzotto

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

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

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.

delicious. tips

If you’re short of time, buy 300g ready-cooked beetroot (not in vinegar).

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