This dish is a speedy take on a risotto. A stunning shade of deep pink, it’s great for an impressive dinner with minimum effort.

Serves 4

Beetroot Orzo Risotto with Almond Ricotta 1

For the almond ricotta:

  • 85g (1 cup) flaked, blanched almonds, soaked in 180ml (¾ cup) water
  • 1 tbsp nutritional yeast
  • 2 tbsp (30ml) lemon juice
  • ½ tsp sea salt

For the risotto:

  • 450g (3 cups) beetroot, roasted and pureed
  • 2 cloves garlic, minced
  • 1 red onion, finely diced
  • 2 stalks celery, very finely chopped
  • 300g (1½ cups) orzo
  • 720ml (3 cups) hot bouillon or vegetable stock
  • Small bunch fresh chives, chopped
  • Oil for frying


  1. Make the ricotta by placing the almonds, yeast, lemon juice and salt in a blender, add a little of the water the almonds were soaked in. Blitz, continuing to add the almond water a little at a time until a smooth, thick consistency is achieved. Spoon into a bowl and set aside in the fridge.
  2. In a pan heat a little oil and fry the garlic, onion and celery until translucent.
  3. Add the orzo and fry for a further minute, then pour in the stock and the pureed beetroot and simmer for 15 minutes.
  4. Remove from the heat and stir in the fresh chopped chives.
  5. Spoon into bowls and dollop on the almond ricotta to taste.

Per serving (451g) Calories: 365, Carbohydrates: 39g, Sugars: 14.2g, Fat: 16.4g, Saturates: 1.4g, Protein: 13.9g, Salt: 4.8g

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