Beetroot orzotto

Method

1. Heat the oven to 200°C/ 180°C fan/gas 6. Put the beetroot in a roasting tray and toss with 1 tbsp of the oil. Roast for 40 minutes or until tender. Cool, then blend to a purée.
2. Heat the remaining oil in a heavy pan over a medium-high heat. Fry the onion for 6-7 minutes until softening. Add the garlic and fry for 1 minute. Stir in the orzo, then add the stock and simmer for 15 minutes.
3. Add the beetroot purée and most of the dill, then season and stir until combined – the pasta should now be pink. Cook for another minute, then serve topped with the goat’s cheese (if using) and remaining dill.