Borscht-Inspired Orzotto
with Beetroot, Dill and Rocket Salad
This warming and hearty Borscht Inspired Orzotto with Beetroot is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
2
Beetroot
¼
Thyme
1
Dill
1
Onion
¼
Cider & Horseradish Wholegrain Mustard
1
Garlic Clove
1
Lemon
150
Soured Cream
(Contains Milk)
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
40
Wild Rocket
1
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2
Olive Oil
750
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 170°C. Bring a large saucepan of water (see ingredients for amount) to the boil and stir in the stock powder. Remove the pan of stock from the heat - we will use it later. Halve, peel and chop the onion into small pieces. Trim, peel and grate the beetroot on the coarse side of your grater. TIP: Wear gloves to avoid staining your hands! Pick the thyme leaves from their stalks and roughly chop (discard the stalks).
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.
Once the orzotto is cooked, finish by mixing in the Italian style grated hard cheese and a squeeze of lemon juice. Season with salt and pepper to taste. Add the rocket to the bowl with the walnut dressing in. Toss together to coat the leaves. Divide the risotto between plates and top with a good dollop of soured cream and the chopped dill. Top with the rocket salad. Wow!
