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Beetroot Orzotto Recipe

Beetroot Orzotto Recipe

Photos of Beetroot Orzotto Recipe

How To Make Beetroot Orzotto

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2 medium-sized beetroots, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup of orzo pasta
  • 4 cups of vegetable broth
  • 1/4 cup of grated Parmesan cheese
  • 2 tablespoons of olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for garnish


  1. In a large pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until translucent.

  2. Add the diced beetroot to the pan and cook for a few minutes until slightly tender.

  3. Stir in the orzo pasta and coat it well with the oil.

  4. Gradually add the vegetable broth, one cup at a time, stirring occasionally, until the liquid is absorbed and the orzo is cooked al dente.

  5. Once the orzo is cooked, stir in the grated Parmesan cheese and season with salt and pepper.

  6. Remove from heat and let it rest for a few minutes. Serve hot, garnished with fresh parsley.


  • Calories : 327kcal
  • Total Fat : 8g
  • Saturated Fat : 2g
  • Cholesterol : 6mg
  • Sodium : 963mg
  • Total Carbohydrates : 52g
  • Dietary Fiber : 4g
  • Sugar : 8g
  • Protein : 8g
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