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Overhead shot of terracotta bowl of orzo with beetroot and feta

Mushroom Orzo with Beetroot & Feta

This mushroom orzo recipe is packed with flavour from the sweet roasted beetroot and earthy mushrooms. Serve sprinkled with crumbled feta and chopped dill for a hint of freshness!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 550kcal


For the Beetroot

  • 4 medium Raw Beetroot peeled and cut into chunks
  • 1 tablespoon Honey
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Olive Oil
  • Salt and Pepper

For the Orzo

  • Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 250 g Brown Mushrooms sliced
  • 350 g Orzo
  • 1 litre Vegetable Stock
  • Salt and Pepper

To Serve

  • 100 g Feta
  • 10 g Dill chopped
  • 1 Lemon zested
  • Handful Flaked Almonds


  • Heat the oven to 200°C/400°F. Toss together the beetroot with the honey, balsamic, olive oil and salt and pepper to taste. Roast for 45 minutes until tender.
  • After about 20 minutes start cooking the orzo. Heat a drizzle of olive oil in a pot over a medium heat. Add the onion and garlic and cook until softened. Add the mushrooms and turn the heat to high. Cook for 5 minutes until the mushrooms are browned. Season to taste.
  • Add the orzo and vegetable stock to the pot and bring to a boil. Simmer for about 10 minutes, until the orzo is tender and the stock is absorbed.
  • Serve topped with the beetroot, feta, dill and lemon zest.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 550kcal | Carbohydrates: 96g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 426mg | Potassium: 1139mg | Fiber: 9g | Sugar: 23g | Vitamin A: 355IU | Vitamin C: 27mg | Calcium: 201mg | Iron: 3mg