Simply Cook

Beetroot Orzotto

  • minutes
  • 2
    2
    Serves
  •  Gluten-Free
  •  500 cal
4 stars based on 22 reviews
Orzotto is the name for our lighter, risotto-style dish made with small, rice-shaped pasta called “orzo”, which has a velvety texture when cooked. Fresh beetroot gives this its distinctive colour and is paired with our mustard seed, peppercorn and dill blend. A white wine reduction provides depth and the creamy goat's cheese melts into the pasta along with wilted rocket. This dish is excellent as a light supper and can be made extra decadent with some smoked salmon on top.
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  1. 1 Boil 400ml of water in your kettle. Melt the butter in a non-stick pan over medium-low heat. Add the onion. Stir occasionally to soften it for 3 mins, then add the Mustard Dill Seasoning and mix it in.
  2. 2 Add the orzo pasta and fry for 1 min, then add the White Wine Reduction and a splash of water to the pan. Add the beetroot and mix well.
  3. 3 Add the Orzotto Stock with 400ml boiling water. Bring it to the boil then cover with a lid (slightly askew), reduce the heat to medium-low and let it cook for 15-20 mins, stirring every so often. You can add 100ml more water if it’s getting too dry.
  4. 4 When the pasta is cooked to your liking (it should be soft, like risotto), stir in half of the goat’s cheese. Add a handful of rocket and stir it in to wilt it.
  5. 5 Serve the pasta in bowls, topped with some fresh rocket and a couple of teaspoons of goat’s cheese as garnish, which will slowly melt. If you’re having smoked salmon, arrange the slices on top of the orzotto.
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