Borscht-Inspired Orzotto

Heat a drizzle of oil in another large saucepan over medium heat. TIP: Add a good knob of butter if you have some! Stir the onion, beetroot and thyme into the pan and season with salt and pepper. Cook until the onion and beetroot are soft, stirring occasionally, 10 mins. Meanwhile, peel and grate the garlic (or use a garlic press). Chop the dill (stalks and all). Return the stock to low heat and make the salad dressing.

Put the walnuts on a baking tray and pop onto the middle shelf of your oven to toast, until lightly coloured, 8 - 9 mins. Meanwhile, zest the lemon and cut in half. In a large bowl combine the lemon zest, half of the lemon juice, the olive oil (see ingredients for amount), mustard, a pinch of sugar (optional) and salt and pepper to taste. When ready, remove the walnuts from the oven, roughly chop and add to the bowl.

When the onion and beetroot are soft, add the garlic, stir and cook for one minute. Increase the heat slightly, then add the orzo to pan. Stir until evenly coated. If you have some white wine in your kitchen, add a splash now. TIP: Let the alcohol in the wine bubble off for a few minutes to mellow the flavour. If you don’t have any wine don't worry, just move right on to step 5. The risotto will still taste delicious!

Add a ladleful of the stock to the orzo and stir it in gently. Once the liquid is almost fully absorbed, add another ladleful, continue stirring. Keep adding the stock, stirring all the time, until the orzo is ‘al dente’ - cooked but with a tiny bit of firmness left in the middle, 10-15 mins. TIP: If you've added all the stock but the orzo isn't quite ready, just add a splash of water and continue cooking.