Low-calorie pasta recipe for 3 people, takes only 25 mins; recipe has vegetable oil, red onion, beetroot, orzo, vegetable stock, dill and feta cheese.
Beetroot orzotto
Course: Low-calorie pasta
Servings
3
servings
Prep time
5 mins
Ingredients
- Vegetable Oil: vegetable oil
- Red Onion: 1 red onion, chopped
- Beetroot: 250g pack cooked beetroot (not in vinegar), chopped into small chunks (reserve the juice)
- Orzo: 200g orzo pasta
- Vegetable Stock: 700ml hot chicken or vegetable stock
- Dill: small bunch dill, chopped, a few fronds reserved, to serve
- Feta Cheese: 100g feta cheese, crumbled
Directions
- Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.
- 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.
- Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.
