Recipes | Beetroot Orzotto

Beetroot orzotto recipe with feta, grilled turkey, on a bed of spinach

What do you do when you have a bag of unopened orzo, beetroot and feta in the kitchen – make beetroot orzotto of course! Haha well not quite, but that is almost how it came together. We had been watching Saturday Kitchen’s Best Bites last Sunday and one of the chef’s had made a delicious look cheesy, mushroom risotto, but using orzo. Knowing we had this bag in the pantry, and not knowing what to do with it, we thought this was a great idea.
So we set about scouring the internet for similar recipes and stumbled across this one on BBC Good Food where they had combined beetroot and feta with the orzo. And just by chance I had literally bought beetroot and feta the day before to have in a salad.
Now, the dish itself is vegetarian and I’m sure would be more than filling on it’s own, as they’ve done on BBC Good Food. However, we were more interested in having it as a component of a dish, and of course we had to add some greens. Stew cannot eat a meal without at least 3 vegetables being involved somehow.
We were considering serving it with chicken breast, but whilst we were in our local supermarket, we spotted a pack of turkey breasts on offer. We only ever really eat turkey at Christmas, so we were both intrigued to cook turkey breasts for a change.

Ingredients (serves 4)
1 red onion, chopped
200g orzo
700ml hot chicken stock
100g feta, crumbled
250g cooked beetroot (not pickled), chopped into small chunks but reserve the juice
4 turkey breasts (you could also use chicken)
4 handfuls of spinach, for creating a bed in the bowl
6 basil leaves, roughly chopped
1 tbsp ground oregano
2 tbsp olive oil
Salt and pepper


1. Heat 1 tablespoon of olive oil in a large, deep pan on a medium to low heat. Add the onion and cook for around 8 minutes, until softened.
2. Add the beetroot, any beetroot juice left over in the pack, the orzo, chicken stock and basil. Simmer for around 15 – 20 minutes, until all of the stock has been absorbed.
3. Rub salt and pepper into the turkey breasts on both sides to season. Heat 1 tablespoon of olive oil in a frying or griddle pan. Fry the turkey breasts for around 5 – 8 minutes, turning every so often. Sprinkle dried oregano over the turkey breasts whilst in the pan for further flavour.
4. Serve by making a bed of spinach in the bottom of the bowl. Add the beetroot orzo and sprinkle the crumbled feta on top, before delicately placing the turkey breast on.

Beetroot and feta risotto with grilled turkey and spinach