Orzo Gratin With Beets, Aragula Pesto and Parmesan Chips

Orzo Gratin With Beets, Aragula Pesto and Parmesan Chips
  • 4 servings
  • 0:35 Preparation
  • 0:45 Cooking
  • 1:20 Total Time


Add all
  • orzo gratin

  • 4 cups
    (1 L)


  • 1/4 tsp.


  • 1 cup
    (200 g)


  • 6

    beets, peeled and finely shredded

  • 1/3 cup
    (80 mL)

    heavy cream (35 %)

  • 1 tsp.


  • 1/4 cup
    (30 g)

    freshly grated Parmesan cheese

  • 6

    basil, chopped

  • salt and pepper

  • aragula pesto

  • 1 Tbsp.

    pine nuts

  • 1

    small garlic clove

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • lemon juice

  • 1

    fresh aragula, washed in icy cold water

  • freshly ground pepper and salt

  • parmesan chips

  • 1/3 cup
    (80 mL)

    freshly grated Parmesan cheese

  • Garnish

  • 2 cups
    (500 mL)


  • Pinch of Salt

  • 12

    cherry tomatoes

  • 12

    diced green onions

  • to serve

  • 1 tsp.


  • Salt and pepper to taste

  • as needed fresh herbs


Orzo Gratin

Bring the water and salt to a boil. Add the orzo and cook about 8 minutes (al dente). Drain in a colander and put aside keep the cooking water.

Place beets in a bowl. Bring 1/2 cup

(125 ml) water to a boil and cook the beets about 5 minutes until they are crunchy. Drain and keep the cooking water.

Place the cooking water on the heat and boil until it reduces by half.

Combine the beets and orzo. Add the cream, the cooking water put aside, butter, Parmesan cheese, basil, salt and pepper. Put aside in a saucepan.

Aragula Pesto

Preheat oven to 350°F (180°C).

Place the pine nuts on a baking sheet and roast 5 minutes in oven. Put in the blender and add garlic, olive oil and lemon juice.

Blend for 3 minutes Add the aragula and blend again to obtain a smooth purée.

Pour into a bowl, add salt and pepper and put aside.

Parmesan Chips

Preheat oven to 400°F (200°C).

Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve.


Bring water and salt to a boil and cook the tomatoes and green onions 4 to 5 minutes (al dente). Drain and put aside.

To Serve

Heat the orzo gratin 7 to 8 minutes while stirring constantly to keep it from sticking. Sauté the tomatoes and onions in butter and season to taste.

Place the orzo gratin in a bowl. Cover with the small sautéed vegetables and garnish with Parmesan chips.

Pour a little aragula pesto all around and decorate with fresh herbs.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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