Earthy Beet and Bacon Risotto with Balsamic Vinegar
This is a flavorful twist to traditional risotto. Beets are plentiful and tasty – so enjoy! The best part is that you can make another unique meal out of the leftovers. Omit cheese to make dairy free!
5 cups gluten free chicken broth (Check label for allergens!)
5 slices smoked bacon, diced (Check label for allergens!)
1 small onion, minced
4 medium raw beets, peeled and cut into ½” pieces (about 2 cups)
1 ½ cups Arborio rice
¼ cup dry red wine
¼ cup beet greens, washed well and chopped
¾ cup Parmesan cheese, grated (Optional: Omit for dairy-free)
2 teaspoons balsamic vinegar
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Heat the broth to simmer and keep simmering on stovetop until needed.
Fry the bacon in a large saucepan for about 3 minutes or until some of the fat is rendered. Reduce heat to low and add the onion and beets. Cook, stirring occasionally, about 10 minutes or until the beets become tender.
Increase heat to medium and stir in rice to coat. Cook 3 minutes, stirring constantly. Add the wine, cook until it has been absorbed, stirring constantly. Slowly add ½ cup of the broth, stirring constantly, and cook until rice is absorbed. Add ½ cup of broth at a time, stirring until absorbed before adding another ½ cup. Continue this process until all the broth is added and rice is creamy and tender. Hint: If you are stirring vigorously to keep the rice from sticking and burning, turn the heat down.
Add the beet greens and cook until wilted, about 5 minutes. Stir in cheese, vinegar, parsley and salt and pepper to taste.
Makes 4 servings.
Great savings suggestion: Refrigerate leftover risotto. For tomorrow’s leftovers make risotto into hamburger-sized patties, dust with a little gluten free flour and fry them in olive oil for allergen free and gluten free risotto cakes!!
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