Beetroot Orzo

When the weather is grey this orzo will 100% bring some brightness!

This recipe is somewhere between a risotto and a pasta so you’re almost guaranteed comfort too.

Ingredients

  • 1 tbsp extra-virgin olive oil

  • 3 shallots, finely diced

  • 4 garlic cloves, thinly sliced or diced

  • 300g orzo

  • 700ml vegetable stock

  • 240g cooked beetroot [in natural juices]

  • 30g parmesan [dairy or dairy-free]

  • Large handful of fresh parsley, finely chopped

  • 80g goats cheese, roughly chopped [or use a plant-based alternative]

Method

  1. In a large pan on a medium heat add the oil and once hot add the diced shallots.

  2. Cook for 5 or so minutes until they start to soften and then add the garlic.

  3. After a couple of minutes and when the garlic starts to smell fragrant, add the orzo and vegetable stock. Combine and simmer for 10 minutes or so until the orzo is cooked, and has absorbed the liquid. Stir every couple of minutes while it cooks.

  4. Blitz the cooked beetroot until smooth and then add it to the orzo. Mix until well combined.

  5. After a couple more minutes stir through the parmesan and keep on the heat for a few minutes more.

  6. Serve up, garnish with freshly chopped parsley and top with the goats cheese. Enjoy

Serves 4-6.

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