adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bacon and beetroot risotto
Bacon and beetroot risotto
0 Likes
Prep Time:
50 minutes
Cook Time:
Total Time:
50 minutes
"Delicious pink risotto made with nutty pearl barley, earthy beetroot, and smoky bacon."
Ingredients:
  • 200g smoked bacon, rind removed, finely chopped
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 125ml (1/2 cup) white wine
  • 220g (1 cup) pearl barley, rinsed
  • 2 (about half a bunch) beetroot, trimmed, peeled, finely chopped
  • 750ml (3 cups) chicken style liquid stock
  • 165.00 ml fresh basil leaves
  • 35g (1/3 cup) flaked almonds, toasted
  • 250g ricotta, to serve
Instructions:
  • In a large saucepan over medium-high heat, sizzle bacon and onion until starting to crisp, about 5 minutes. Stir in garlic for 1 minute, then pour in wine. Let it simmer until reduced by half, approximately 2 minutes.
  • Combine barley and beetroot in a pan. Stir in stock. Simmer on low heat under cover for 40 minutes until barley is tender and liquid is absorbed. Let it rest covered for 2 minutes. Season generously. Serve on plates and garnish with basil, almonds, and ricotta.

Similar Recipes