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Bacon and beetroot risotto

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Bacon and beetroot risotto
Bacon and beetroot risotto
  • 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 1
    Heat 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 2
    Add 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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