Beetroot orzotto

1 of 5-a-day 10-30 minutes 30-60 minutes 600 kcal or less beetroot recipes cheap recipes fibre folate low calorie low-fat recipes mains pasta recipes quick risotto

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Source

Ingredients

vegetable oil

1 red onion , chopped

250g pack cooked beetroot (not in vinegar), chopped into small chunks (reserve the juice)

200g orzo pasta

700ml hot chicken or vegetable stock

small bunch dill , chopped, a few fronds reserved, to serve

100g feta cheese , crumbled

Method

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.