Golden Beet Barley &quotRisotto&quot with Ricotta Salata

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

1. Heat the oven to 400 degrees Fahrenheit. Put the beets in a small casserole dish where they fit closely, add 3 tablespoons water, cover the dish well, and roast until the beets are fully soft, 20-30 minutes.
2. Roughly chop the roasted beets. Transfer them to a bowl and mash them with the lemon zest, lemon juice, half the olive oil, and salt to taste.
3. While the beets are cooking, add the stock to a medium saucepan and warm it to a simmer.
4. In a large, heavy pot, such as a dutch oven, warm the remaining olive oil over medium heat until it shimmers. Add the onion and cook until it turns translucent, about 5 minutes, then stir in the garlic and barley.
5. Toss the barley well so the grains are coated with oil. Pour in the wine and cook until it has cooked off, about 2 minutes.
6. Add the hot stock a ladleful at a time, waiting for each addition to absorb before pouring in more. Cook, stirring frequently, until the barley is tender, 30-45 minutes.
7. When the barley is tender, fold in most of the beet mixture. Remove the pot from the heat, stir in 1 cup of the crumbled ricotta salata, and season with salt and pepper to taste. If the mixture seems too thick, stir in water until it is loose and creamy.
8. Spoon the risotto onto plates, drizzle olive oil over the top, and finish with the remaining ricotta salata. Serve with the winter greens alongside.