Monday March 9, 2026
3 minutes to read
John Jugum
Chef
Ingredients
- 2 medium beetroots, peeled and grated
- 1 small onion or 2 shallots, diced
- 2 garlic cloves, diced
- 1½ cups Arborio rice
- 125 ml dry white wine
- 4 cups chicken stock
- 4 rashers streaky bacon diced
- 2 Tbsp olive oil
- 40 g butter
- 100 g Parmesan cheese, finely grated
- 100 g feta cheese, crumbled
- Fresh basil for garnish
- Salt & pepper
- 1 tsp balsamic vinegar enhances beet sweetness
Method
- In a wide saucepan, cook diced bacon until crispy. Remove with a slotted spoon, set aside.
- In the same pan, add olive oil and butter. Sauté onion and garlic until soft and translucent.
- Stir in grated beetroot, cook 2–3 minutes to soften. Add Arborio rice, stir to coat with oil and beetroot juices.
- Pour in white wine, simmer until absorbed.
- Add chicken stock one ladle at a time, stirring often and allowing liquid to absorb before adding more.
- Continue for 20 minutes until rice is creamy but still al dente. Stir in Parmesan, crispy bacon, and 1 tsp of balsamic vinegar.
- Season to taste with salt and pepper. Spoon onto warm plates, crumble feta on top, and garnish with basil leaves.
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
