Ideas from the Good Food team Beetroot orzotto

Heat 1 tsp vegetable oil in a saucepan, add 1 chopped red onion and cook for 8 mins until soft. Add 250g diced

cooked beetroot, plus any juices if using a pack, 200g orzo pasta and 700ml hot chicken or veg stock, and season well. Bubble until the stock has been absorbed and the orzo is cooked through, about 15 mins. Add a small bunch of

chopped dill. Serve in bowls with 100g feta crumbled over.