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.
Serves:
Ingredients
- 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
Instructions
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In a large pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until translucent.
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Add the diced beetroot to the pan and cook for a few minutes until slightly tender.
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Stir in the orzo pasta and coat it well with the oil.
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Gradually add the vegetable broth, one cup at a time, stirring occasionally, until the liquid is absorbed and the orzo is cooked al dente.
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Once the orzo is cooked, stir in the grated Parmesan cheese and season with salt and pepper.
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Remove from heat and let it rest for a few minutes. Serve hot, garnished with fresh parsley.
Nutrition
- 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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