Beetroot orzotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
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- vegetable oil
- 1 red onionchopped
- 250g pack cooked beetroot(not in vinegar), chopped into small chunks (reserve the juice)
- 200g orzopasta
- 700ml hot chicken or vegetable stock
- small bunch dillchopped, a few fronds reserved, to serve
- 100g feta cheesecrumbled
Nutrition: per serving
- kcal408low
- fat9glow
- 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.
