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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!

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Cooking time20 minutes
Prep time10 minutes
DifficultyEasy
Servings2 portions

Lunch

Dinner

Main

Italian

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INGREDIENTS
DIRECTIONS

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.