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Anthony Negron
Beet risotto with bacon
Risotto with beetroot, onion and bacon.
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Ingredients
Directions
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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.
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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.
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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.
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Repeat until the rice is al dente. This takes about 20 minutes. Add the beetroot and the butter and heat for 1-2 minutes.
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Season with pepper. Divide the risotto over deep plates. Serve with the rucola salad.
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Nutrition
675Calories
Sodium0% DV2.195mg
Fat51% DV33g
Protein40% DV20g
Carbs22% DV67g
Fiber20% DV5g
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