Lemony Gold Beet Barley Risotto

Name: Lemony Gold Beet Barley Risotto
Yield: serves 6
Ingredients: 2 gold beets; 2 teaspoons lemon zest; 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice; 6 tablespoons olive oil, plus more for serving; Salt and freshly ground black pepper; 4 cups vegetable or chicken stock; 1 yellow onion, finely diced; 1 cup pearled barley, soaked in water overnight in the refrigerator; 2 cloves garlic, minced; 1 cup white wine; 1 1/4 cups crumbled ricotta salata; 2 recipes sautéed leafy greens (page 186)

December 14, 2011

Barley replaces the traditional Arborio rice here for a textured, nutty-tasting whole-grain risotto. Soaking the barley overnight reduces its cooking time. Gold beets have a sweet, mellow flavor. When roasted with the skin intact, their beautiful color is preserved. Wait to salt the risotto until you’ve added the ricotta salata; as the name implies, it is quite salty. This aged ricotta does not melt, but instead retains a pleasant firm chewiness.

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