Dinner Tonight: Golden Beet Barley "Risotto" with Ricotta Salata

The recipe Dinner Tonight: Golden Beet Barley "Risotto" with Ricotta Salatan is ready in approximately 45 minutes and is definitely a tremendous vegetarian option for lovers of Mediterranean food. This recipe serves 4. One portion of this dish contains approximately 25g of protein, 37g of fat, and a total of 719 calories. A couple people really liked this main course. Head to the store and pick up pearled barley, salt and pepper, lemon zest, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

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.

Ingredients you will need

Lemon Zest

Olive Oil

Beet

Juice

Water

Salt

Equipment you will use

Casserole Dish

Bowl

Oven

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

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

In a large, heavy pot, such as a dutch oven, heat remaining olive oil over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Barley

Garlic

Grains

Onion

Wine

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Barley

Stock

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper