Beetroot Risotto With Streaky Bacon


There are just so much flavors and vibrant colors in this beetroot risotto with streaky bacon! Ready in 45 minuten, recipe for 4 people.

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Beetroot risotto with streaky bacon
Veronique van Ohmydish

Made by Véronique

Published at 2016-06-23, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 09-09-2022

45 minutes 4 people Main course
Beetroot risotto with streaky bacon


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  • Handful fresh basil
  • Olive oil
  • 300 gram risotto rice
  • 1 liter chicken stock (not pictured)
  • 3-4 pre-cooked beetroots
  • 1 teaspoon ground cumin seeds
  • 1 onion
  • Watercress for garnish
  • 1 garlic clove
  • about 100 gram streaky bacon
  • 125 ml white wine
  • A squeeze of lemon juice
  • Small handful (flat-leaf) parsley
  • Salt and pepper to liking
Beetroot risotto with streaky bacon ingredients
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Kitchen equipment

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  • Chefs knife
  • Large, deep pan
  • Small skillet
  • Blender
  • Cutting board

Beetroot Risotto With Streaky Bacon

45 minutes 4 people Main course

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Preparation -- 15 minutes

Peel and then dice the onion and clove of garlic. Drain liquid from the package of pre-cooked red beets.  save one red beet for garnish (optional).

Roughly slice the red beets, add into the blender, add in a squeeze of lemon juice and mix until smooth. Dice the streaky bacon. Blend the flat-leaf parsley, basil, olive oil together and season with salt and pepper.

Set aside. Heat the stock and set it aside.

Cooking time -- 30 minutes

Heat up the large deep pan, add in olive oil, and sauté the onions and garlic for 2-3 minutes. Add the risotto and saute the risotto until slightly glazed. Pour in a nice big gulp of white wine, about 125 ml.

Stir, and wait for the wine to reduce. Cook the risotto by adding in some of the chicken stock (not all at once!). Stir, add more stock when needed. Repeat this step until the risotto rice has almost been fully cooked.

Add the beetroot puree and ground cumin seeds about 5 minutes before serving the risotto. Meanwhile heat up the small skillet and add in the diced streaky bacon, no need to add in butter or olive oil.

Bake until crispy. Stir the streaky bacon through the risotto when the rice has been cooked. Season the risotto with pepper (bacon and stock are already salty).

Garnish with watercress and the herb oil. Enjoy!

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