Beetroot and asparagus orzotto

I finally got a boost to come up with some new recipes. Marks & Spencer Estonia offered me an opportunity to test out some of their foodsing stuff. I’ve been around their store couple of times before and been impressed about the pureness of most of their products. Like stock is made out of real stuff no weird ingredients and such. I got bunch of ingredients to build up recipes. I haven’t posted orzotto recipe yet so I thought this would be the perfect start.

Beetroot and asparagus orzotto
(Serves 1-2 / Prep and cook time approx. 50 min)

What you need:
Beetroot and asparagus orzotto makings (

2 small steamed full beetroots or approx. 200g grated ones
couple of asparagus stalks (i used 5)
half a cup of pearl barley
cup of vegetable stock (i totally recommend M&S one)
handful of pumpkin seeds
couple of gloves of garlic
2 teaspoons of herbs of provance mix*
chunk (approx. 75g) parmesan cheese
glass of white wine
half a cup of water
olive oil

What to do:

Measure all the stuff into glasses. This is the first time you won’t win any time prepping stuff, except chopping garlic. So chop the garlic (or use the garlic press).

Take a wok pan. Heat some olive oil. When hot throw in chopped garlic, barley and pumpkin seeds. Fry for a good 5 minutes. Then pour in wine. Stir. Let it simmer until wine has reduced in half. Now add the stock and the two teaspoons of the provence herb mix. Stir. Turn the stove to medium and lid the pan. Let everything simmer for 15 minutes.

Meanwhile prep other ingredients. Break off the woody asparagus ends and chop the stalks to your liking. Grate the steamed beetroot and parmesan.

Check the barley. Pour in the water. Season with salt and pepper. Stir. Lid the pan and let everything cook for another 10 minutes. Stirring it once in a while. Taste the barley. If it doesn’t have a hard crunch to it you’re ready to add the rest of the stuff.

Throw in the beetroot and chopped asparagus. Mix. Let it cook for 5 minutes then add the parmesan. Mix everything. Taste. If needed season some more with salt and pepper.

Plate the dish. Add some grated parmesan on top for looks. You’re done. Voilà!

Beetroot and asparagus orzotto (

Bon appétit!

* I used the Marks & Spenser’s “Herbs de Provance” mix. If yo don’t have it at hand then use pinches of thyme, rosemary, basil, marjoram, oregano and tarragon to make up the two tablespoonful mix.

Shopping visualised:
Beetroot and asparagus orzotto ( shopping

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