Main
Beetroot Orzotto
Beetroot Orzotto recipe is a vibrant and flavorful twist on the classic Italian dish. Easy to prepare with Violife Greek White and beetroots. Perfect for those seeking a delicious option for a quick midweek dinner!
Beetroot Orzotto recipe is a vibrant twist on the classic favourite Italian dish. Easy to prepare with Violife Greek White and beetroots. Discover recipe!
![prep time]()
Cooking time20 minutes![preparation time]()
Prep time10 minutes![servings]()
Servings2 portions
- 1 Greek White
- 500 g beetroots, whole
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 300 g orzo pasta
- 800 ml vegetable stock, hot
- Small bunch of fresh dill, roughly chopped
- Fresh sprouts
- Heat the oven to 200°C. Place the beetroot in a roasting tray and toss with 1 tbsp of the oil, salt, pepper and rosemary. Roast for 40 minutes or until tender. Cool, then peel carefully and blend to a purée.
- Heat the remaining oil in a 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. Cook for another minute, then serve topped with the Greek white and remaining dill.
