Beetroot Orzotto Food
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
Provided by Cassie Best
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.
- 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.
- Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.
Nutrition Facts : Calories 408 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium
BEETROOT RISOTTO WITH FETA
Have a beetroot in your veg box this week or growing some in the garden? Showcase beetroots at their best in this silky, colourful risotto with feta
Provided by Esther Clark
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste.
- Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.
Nutrition Facts : Calories 727 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
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- 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 (if using) and remaining dill.
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