Beet It, Risotto!
Fake it till you make it—now with extra pretension, burrata cream, and pickled beetroot
VIBRANT BEETROOT TURNS THIS DISH A REBELLIOUS SHADE OF MAGENTA, AND EACH SPOONFUL IS LUSCIOUSLY CREAMY, EARTHY-SWEET, AND DOWNRIGHT DELICIOUS. THIS IS COMFORT FOOD GONE ROGUE. RISOTTO PURISTS MIGHT CLUTCH THEIR PEARLS, BUT WE'RE TOO BUSY GOING FOR SECONDS. AND UNLIKE TRADITIONAL RISOTTO, THIS ORZO VERSION IS WAY MORE FORGIVING—NO NEED FOR CONSTANT STIRRING OR PRAYING TO THE STARCH GODS. IT COOKS FASTER, STAYS PERFECTLY CREAMY, AND LETS YOU FOCUS ON MORE IMPORTANT THINGS—LIKE NOT SHARING. CALL IT RISOTTO'S REBEL COUSIN OR JUST CALL IT DINNER—THIS BEETROOT ORZO DOESN'T CARE AS LONG AS YOU'RE ENJOYING EVERY BITE.
FEEDS 2 II TIME: 30 MINS II DIFFICULTY: WHO CARES, IT WILL MAKE YOU LOOK LIKE A PRO IN FRONT OF YOUR FRIENDS
INGREDIENTS
300g orzo
300g cooked beetroot
500ml veggie stock
Pickled beetroot (from a jar, no shame)
1 burrata
2 tbsp heavy cream
A handful of ruccola
1 spring onion, thinly sliced
Zest of 1 orange
Olive oil
Butter
Salt
GET COOKING
Start by toasting the orzo in a pan with a drizzle of olive oil until it’s lightly golden—don’t skip this, it adds depth. Meanwhile, blend the cooked beetroot with the veggie stock until you get a deep red broth. Season it to taste.
Slowly add the beetroot stock to the orzo, one ladle at a time, letting it absorb before adding more. Stir occasionally and let the magic happen until the orzo is plump and velvety. Once it’s done, throw in two knobs of butter and stir until everything melts together into pure, creamy perfection.
For the burrata cream, blend the burrata with heavy cream, a pinch of salt, and a drizzle of olive oil until it’s silky smooth.
To serve, spoon the “risotto” into plates, dollop with the burrata cream, and top with thin disks of pickled beetroot, fresh ruccola, and sliced spring onions. Finish with a hit of orange zest and an extra drizzle of olive oil because why not?
Eat immediately. Pretend it’s risotto. Love your life.
Fuck yeah! Enjoy!
