Beetroot Orzotto

Here is the recipe for Beetroot Orzotto

INGREDIENTS

1. 300g (10½oz) cooked beetroots


2. 400ml (14oz) chicken stock


3. 1 medium onion, peeled


4. 2 garlic cloves, peeled


5. 2 tbsps olive oil


6. 1 tsp caraway seeds


7. 200g (7oz) orzo pasta


8. 100ml (3½fl oz) white wine


9. 30g (1oz) dill


10. 200ml (7fl oz) sour cream

METHODS

1. Blend half of the beetroots with the chicken stock and gently warm through.


2. Finely chop the onion and garlic. Cook in a large pan over a medium heat with the olive oil and caraway seeds until transparent and fragrant.


3. Add the orzo and cook for 1 minute, stirring frequently. Add the white wine and cook out for 2-3 minutes.


4. Add the beetroots and stock then cook for 8-10 minutes.


5. Chop the dill and grate the remaining beetroots then stir them through the orzotto.


6. Serve with big dollops of sour cream and ciabatta.

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