Beetroot orzotto

• vegetable oil↗
• red onion↗1

  chopped

• pack cooked beetroot↗250g g

  (not in vinegar), chopped into small chunks (reserve the juice)

• orzo↗200g g

  pasta

• hot chicken or vegetable stock↗700ml ml
• small bunch dill↗

  chopped, a few fronds reserved, to serve

• feta cheese↗100g g

  crumbled

Step-by-step instructions

1. 1

   Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.

2. 2

   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.

3. 3

   Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.