Beet risotto with bacon

Name: beet risotto with bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 onion; 300 g breakfast bacon at a stretch; 1 liter beef broth from tablet; 50 g unsalted butter or margarine; 150 ml dry white wine; 300 g risotto rice; 400 g grated beetroot coolers; 75 g arugula

Risotto with beetroot, onion and bacon.

Ingredients

Directions

Chop the onion and cut the bacon into strips. Heat the broth. Melt the butter in a soup pot and fry the onion for 1 min.
Add the bacon strips and cook for another 3 minutes. Add the rice and cook for 1 min. Pour in the wine, reduce the heat and stir until the wine is absorbed.
Then add the stock until the rice is just below. Let the rice take in all the broth. Stir regularly and add a new shoot each time.
Repeat until the rice is al dente. This takes about 20 minutes. Add the beetroot and the butter and heat for 1-2 minutes.
Season with pepper. Divide the risotto over deep plates. Serve with the rucola salad.