Dinner Tonight: Golden Beet Barley Risotto With Ricotta Salata Recipe

• 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

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

golden beets, lemon zest, lemon juice, olive oil, salt, vegetable, yellow onion, barley, garlic, white wine, ricotta salata, winter

Taken from www.seriouseats.com/recipes/2011/03/dinner-tonight-golden-beet-barley-risotto-recipe.html (may not work)