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Today we’re making orzotto which is like risoto but we’re using orzo pasta with a creamy beetroot sauce we start off with the beetroots we clean them thoroughly season them with salt and pepper and olive oil and wrap them individually in foil then we remove a thin layer of a
Garlic Bowl to expose a bit the cloves drizzle some olive oil and a pinch of salt and we wrap it in foil too we add half of the cooked bits in a food processor we squeeze the cloves out of a bowl and blend it with few more
Ingredients until smooth then we saute a shallot in olive oil and a pinch of salt and once it’s translucent we add the rest of the beads and we cook for a minute or two before we add the Oro add some vegan white wine and cook it until the alcohol has been evaporated then
Start adding your veggie stock steering occasionally it will take approximately 15 minutes to cook the pasta then add the creamy beetroot sauce that we Blended earlier mix well to incorporate it into the pasta and cook it for a couple of minutes season with nutritional yeast Thyme and black pepper
A voila it’s ready to enjoy with your loved one or a friend I like to serve it with some crispy fried onions on top but some crumble vegan feta or your favorite vegan cheese would be nice as well find the full recipe at nous food.com and follow for more