Recipe information
Ingredients for - Beetroot orzotto
2. 1 red onion , chopped -
3. 250g pack cooked beetroot (not in vinegar), chopped into small chunks (reserve the juice) -
4. 200g orzo pasta -
5. 700ml hot chicken or vegetable stock -
6. small bunch dill , chopped, a few fronds reserved, to serve -
7. 100g feta cheese , crumbled -
How to cook deliciously - Beetroot orzotto
1. Stage
Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.
2. Stage
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. Stage
Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.
