Beetroot and Blue Cheese Orzotto

Preheat the oven to 200C. Pop the beetroot in a roasting tray and toss with 1 tbsp oil. Roast for 40 mins, until tender, then blend to a puree. Meanwhile, heat the remaining oil in a pan and fry the onion to soften, then toss in the garlic and fry for a minute more. Stir in the pasta, add the stock and simmer for 15 mins.
Add the beetroot puree and most of the dill, season well and stir to combine. Cook for a minute or two, then serve topped with the blue cheese and remaining dill.

40 mins

4 serving

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