Bacon and beetroot risotto

Nutty pearl barley tastes great with the earthy beetroot and smoked bacon in this pretty pink risotto recipe.

Recipe «Bacon and beetroot risotto» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, 200g smoked bacon, rind removed, finely chopped, 1 red onion, halved, thinly sliced, 2 garlic cloves, finely chopped, 125ml white wine , 220g pearl barley, rinsed, 2 beetroot, trimmed, peeled, finely chopped, 750ml Massel chicken style liquid stock , 2/3 cup fresh basil leaves, 35g flaked almonds, toasted, 250g ricotta, to serve.

Ingredients:

• 1 tbsp extra virgin olive oil 
• 200g smoked bacon, rind removed, finely chopped 
• 1 red onion, halved, thinly sliced 
• 2 garlic cloves, finely chopped 
• 125ml white wine 
• 220g pearl barley, rinsed 
• 2 beetroot, trimmed, peeled, finely chopped 
• 750ml Massel chicken style liquid stock 
• 2/3 cup fresh basil leaves 
• 35g flaked almonds, toasted 
• 250g ricotta, to serve 

Instructions

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.
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.