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

Dinner Tonight: Golden Beet Barley
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

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.
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Lemon ZestLemon Zest
Olive OilOlive Oil
BeetBeet
JuiceJuice
WaterWater
SaltSalt
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Casserole DishCasserole Dish
BowlBowl
OvenOven
2
In the meantime, pour stock into a medium saucepan and bring to a simmer.
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StockStock
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Sauce PanSauce Pan
3
In a large, heavy pot, such as a dutch oven, heat remaining olive oil over medium heat until shimmering.
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Olive OilOlive Oil
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Dutch OvenDutch Oven
4
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.
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BarleyBarley
GarlicGarlic
GrainsGrains
OnionOnion
WineWine
Cooking OilCooking Oil
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PotPot
5
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.
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BarleyBarley
StockStock
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PotPot
6
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.
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Salt And PepperSalt And Pepper
Ricotta Salata CheeseRicotta Salata Cheese
BarleyBarley
WaterWater
BeetBeet
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PotPot
7
Serve risotto on plate with olive oil drizzled on top and remaining ricotta salata sprinkled over; serve with winter greens alongside.
Ingredients you will need
Ricotta Salata CheeseRicotta Salata Cheese
Olive OilOlive Oil
GreensGreens
DifficultyHard
Ready In45 m.
Servings4
Health Score23
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