Golden Beet Barley "Risotto" with Ricotta Salata Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
2 medium golden beets, peeled and cut into chunks
2 teaspoons lemon zest
2 tablespoons lemon juice
6 tablespoons olive oil
Salt and pepper to taste
5 cups vegetable or chicken stock
1 yellow onion, finely chopped
1 cup pearled barley
2 cloves garlic, minced
1 cup white wine
1 1/2 cups crumbled ricotta salata
Cooked winter greens, for serving
Directions
Preheat oven to 400 degrees Fahrenheit. In a small casserole dish that holds the beets snugly, combine beets with 3 tablespoons water. Cover tightly and roast until beets are completely tender, 20-30 minutes. Coarsely chop the beets, then mash in a bowl with lemon zest, juice, half the olive oil, and salt to taste. In the meantime, pour stock into a medium saucepan and bring to a simmer. In a large, heavy pot, such as a dutch oven, heat remaining olive oil over medium heat until shimmering. Add onion and cook until translucent, about 5 minutes, then add garlic and barley to the pot. Stir well to coat the grains in the oil, then add the wine and cook until evaporated, about 2 minutes. Ladling stock into the pot little by little, allowing each batch to be absorbed before adding the next, cook the barley until tender, stirring often, 30-45 minutes. Once barley is tender, stir in most of the beet mixture. Turn off the heat and add 1 cup of the crumbled ricotta salata, then season to taste with salt and pepper. If necessary, add water to the pot to create a loose, creamy texture. Serve risotto on plate with olive oil drizzled on top and remaining ricotta salata sprinkled over; serve with winter greens alongside.
