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Beetroot orzotto

Today we are making an orzotto (risotto - but instead of rice we are using orzo pasta) with a creamy beetroot sauce, that will be a perfect meal to prepare for your loved one or enjoy with a friend!

Vegan, nut free, soy free | Serves 2 | MAIN

Ingredients:

  • 400g beetroots
  • 5 tablespoons olive oil
  • Salt and pepper
  • 1 garlic bulb
  • 1 shallot
  • Fresh or dry thyme
  • 200ml plant-based milk (unsweetened)
  • 1 teaspoon Dijon mustard
  • 200g orzo pasta
  • 60ml vegan white wine
  • 600ml veggie stock
  • 10g nutritional yeast

Serve with:

  • Thyme
  • Crispy fried onions
  • Plant-based cheese

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Steps:

1.Wash the beetroots very well and place them individually on a small piece of foil.

2.Drizzle some olive oil and season with salt and pepper, then wrap them individually.

3.Cut a thin slice of the garlic bulb to expose the slightly the cloves, place on a piece of foil, and drizzle a bit of oil, and season with salt.

4.Wrap it and place it in a baking tray, along with the wrap beetroots. Then bake for 1 hour at 180°C.

5.In the meantime, cut shallot and remove the thyme from the stem (if using fresh).

6.After 1 hour, remove the beets and garlic from the oven and let them rest a bit, so you are able to use them.

7.Remove the beets from the foil, peel of the skin, and cut half of them in large chunks, and the other half in small pieces.

8.In a food processor or blender, add the large chunks of beetroot, milk, mustard, season with salt and pepper and squeeze the garlic cloves out of the skin.

9.Blend until smooth and set aside.

10.In a wide pan, add the remaining olive oil, the shallot and a pinch of salt, and sauté on low heat for 6-8 minutes, stirring occasionally.

11.Add the small pieces of beetroot, sauté for a couple of minutes, before you add the orzo with a generous pinch of salt.

12.At this point, you might need to add 1 more tablespoon of olive oil, sauté for a 1-2minutes, before you add the wine.

13.Cook the wine until the alcohol is evaporated, then add the stock in batches, stirring occasionally.

14.Cook the pasta for 15 minutes, on medium heat, and remember to always stir, otherwise it will stick to the bottom.

15.Add the beet mixture that you blended earlier, and cook for another 2 minutes until everything is well incorporated.

16.Season with salt, pepper, thyme and nutritional yeast.

17.I like to serve it with extra thyme on top, crispy fried onions and plant-based cheese.

Enjoy!

Notes:

*You can skip the wine if you want, just add some veggie stock instead.

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Did you try this recipe?

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