- 0:50 Prep
- 4 Servings
- Capable cooks
Nutty pearl barley tastes great with the earthy beetroot and smoked bacon in this pretty pink risotto recipe.
Ingredients
- 1 tablespoon extra virgin olive oil
- 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) Massel chicken style liquid stock
- 2/3 cup fresh basil leaves
- 35g (1/3 cup) flaked almonds, toasted
- 250g ricotta, to serve
Method
- Step 1Heat the oil in a large saucepan over medium-high heat. Cook the bacon and onion, stirring often, for 5 minutes or until starting to crisp. Add the garlic and cook for 1 minute. Add the wine. Simmer for 2 minutes or until reduced by half.
- Step 2Add the barley and beetroot to pan. Stir to combine. Add stock. Reduce heat to low. Cover and simmer, stirring occasionally, for 40 minutes or until the liquid is absorbed and barley is tender. Set aside, covered, for 2 minutes. Season well. Divide among plates. Top with basil, almonds and ricotta.
- High fibre
- Low carb
- Lower gi
Nutrition
2201 kj
Energy
25g
Fat Total
8g
Saturated Fat
10g
Fibre
23g
Protein
42g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Alison Adams
- Image credit: Brett Stevens
- Publication: Taste Magazine
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