Beet Orzotto

Name: Beet Orzotto
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 1 small onion, finely chopped; Kosher salt and pepper; 2 large cloves garlic, grated or pressed; 1 1/2 c. orzo; 1 large beet (about 10 ounces), peeled and coarsely grated (about 2 cups); 1 tbsp. low-sodium vegetable bouillon base (we used Better Than Bouillon); 1/4 c. grated Pecorino Romano; 1/4 c. refrigerated pesto; 1/4 c. sour cream; 2 tbsp. chopped chives; 2 tsp. lemon zest

Eating your vegetables has never been so fun (or beautiful)!

By Tina MartinezPublished: May 12, 2025

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mike garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

313

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This visually striking and nutritious dish is perfect for a cozy dinner. It cooks just like risotto, but in half the time!

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Ingredients

2 Tbsp.
olive oil
1
small onion, finely chopped
Kosher salt and pepper
2
large cloves garlic, grated or pressed
1 1/2 cups
orzo
1
large beet (about 10 ounces), peeled and coarsely grated (about 2 cups)
1 Tbsp.
low-sodium vegetable bouillon base (we used Better Than Bouillon)
1/4 cup
grated Pecorino Romano
1/4 cup
refrigerated pesto
1/4 cup
sour cream
2 Tbsp.
chopped chives
2 tsp.
lemon zest

Directions

1. Step 1Heat oil in large skillet on medium. Add onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes. Stir in garlic and cook 2 minutes.
2. Step 2Stir in orzo and beet to coat, then add 3 cups water and whisk in bouillon base until incorporated; bring to a simmer. Simmer, covered, stirring occasionally, until orzo is just barely tender, 10 to 12 minutes. Remove from heat and stir in pecorino.
3. Step 3Serve beet orzotto swirled with pesto and sour cream, then sprinkle with chives and lemon zest.

NUTRITIONAL INFORMATION (per serving): About 313 calories, 20 g fat (5 g saturated), 16 mg cholesterol, 760 mg sodium, 26 g carbohydrates, 3 g fiber, 5.5 g sugar (0 g added sugar), 8 g protein

Did you make this recipe? Comment below!

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