# Beetroot Orzo Risotto

**By Merve Tığlı** · 2026-07-12

If there's beetroot and orzo in the kitchen, a vividly pink dinner is fifteen minutes away — orzo cooked risotto-style in beet cooking water, finished with rocket.

**Makes about 3 servings**

### Nutrition (per serving, estimated)

-   Calories: ~275 kcal
-   Protein: 7 g
-   Fat: 10 g
-   Carbohydrates: 40 g
-   Fibre: 3 g

_Estimated values._

### Ingredients

-   2–3 beetroots (1 grated into the dish; ~2 cups of their cooking water)
-   1 cup orzo (şehriye)
-   2 cloves garlic, crushed
-   2 tablespoons olive oil (1 for cooking, 1 to finish)
-   Rocket, to serve

### Method

1.  Pressure-cook the beets in their skins for 15 minutes; reserve 2 cups of the cooking water.
2.  Start cooking the orzo in the beet water; add 1 peeled, grated beet, the garlic and 1 tablespoon olive oil.
3.  When the orzo has absorbed the liquid, plate up, finish with the remaining olive oil and the rocket.

_Originally shared on [our Instagram](https://www.instagram.com/p/CAQTkt5DOP_/)._

---

> Source: [nFit Diet & Nutrition](https://shop.nfitdiet.com/blogs/nfit-recipes/beetroot-orzo-risotto)