Dinner Tonight: Golden Beet Barley "Risotto" With Ricotta Salata Recipe

1. 1

   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.

2. 2

   In the meantime, pour stock into a medium saucepan and bring to a simmer.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.