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.
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.
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.
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.
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.
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.