The document is a recipe for Golden Beet and Barley Risotto serving four people. It details the ingredients required and step-by-step cooking instructions including roasting beets, simmering stock, and preparing the risotto with barley. The dish is flavored with lemon and served with sautéed winter greens and crumbled ricotta salata.

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Golden Beet and Barley Risotto
With Ricotta Salata
Serves 4
2 medium Golden Beets, peeled and cut in half
Salt and Pepper to taste
5 Cups Vegetable Stock
2 Tbsp Olive Oil
1 Yellow Onion, finely chopped
1 Cup Pearled Barley*
2 Cloves Garlic, minced
1 Cup White Wine
1 ½ Cups Crumbled Ricotta Salata
2 Tsp Lemon Zest
2 Tbsp Lemon Juice
Cooked Winter Greens, for serving
Preheat oven to 400 degrees.
In a small oven-safe dish (or a sheet of tin foil on a sheet pan), place beets with 3
Tbsp of water. Season with salt and pepper, cover tightly and roast until the beets
are completely tender, about 30 minutes. Remove from oven and cool. Chop into
small dice and set aside.
Pour the stock in to a medium sauce pan and bring to a simmer.
In a large, heavy pot, heat the remaining oil over medium heat until shimmering. Add
the onion and cook until translucent. Add garlic and barley, stirring well to coat the
grains in oil. Stir in the wine and cook until it evaporates.
Ladle the stock into the pot little by little, allowing each batch to be absorbed before
adding the next. Repeat until the barley is tender, 30 to 40 minutes.
Stir in the beets, lemon zest and juice. Turn off the heat and add 1 cup of the ricotta
salata. Season to taste. If necessary, add water to loosen the mixture. Serve the
risotto on a place with olive oil drizzled on the top. Sprinkle remaining Ricotta on top
if desired. Serve with Sautéed Winter Greens.
*Barley will cook faster if it has been soaked in water for at least 4 hours.