Beetroot orzotto with soured cream, pine nuts & dill from The Quick Roasting Tin (page 34) by Rukmini Iyer

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Notes about this recipe

  • Eat Your Books

    Can substitute crème fraîche for soured cream.

  • samfrances on February 09, 2023

    I cooked this precisely according to the recipe, and it turned out a bit too liquid. More like soup or stew than any sort of risotto analog. However, a very nice soup it was, with a beautiful delicate flavour. My partner, who is not a beetroot lover, really liked it too. Next time, I might reduce the quantity of stock slightly, and give it an extra 5 minutes in the oven as the orzo was a little too al dente for me. Goes very nicely with sausages (I had vegetarian sausages, my partner had meat, both were lovely with this dish). Next time I might experiment with some sort of vegan cream cheese in place of the sour cream, to see if I can get a passable vegan version.

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