Red Beet and Barley RisottoPosted on Feb 13, 2012 | 73 comments
Red Beet and Barley Risotto
Beetroot lends vibrant color and sweet, earthy flavor to risotto while barley gives the dish a pleasantly chewy texture.
Author: Adapted from Gourmet Live
Recipe Type: Entree
Yield: 4 to 6 servings
- 3 medium beets, stems removed
- 6 cups vegetable broth
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 cups pearl barley
- ½ cup dry white wine
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup finely grated Parmigiano-Reggiano
- Preheat the oven to 425°F.
- Tightly wrap beets in foil and roast on a baking sheet until very tender, about 90 minutes. Remove from the oven and allow to cool, about 20 minutes.
- When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into ½-inch cubes.
- Bring the broth to a simmer. Keep at a low simmer, covered (it's important that the broth is hot when making risotto).
- Melt 2 tablespoons of the butter in a large pan or pot over medium heat.
- Add the onions and cook, stirring occasionally, until softened but not burnt, about 5 minutes.
- Add the barley and cook, stirring constantly, 1 minute.
- Add the wine and simmer briskly, stirring constantly, until absorbed, about 1 minute.
- Stir in ½ cup broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until barley is just tender and creamy-looking, 25 to 30 minutes.
- Stir in the beets and season with salt, and pepper (yes, it will turn hot pink!) and cook, stirring, until heated through.
- Remove from the heat and stir in the remaining 2 tablespoons butter, then the cheese. Taste and season with additional salt and pepper as needed, and serve.
Kosher dairy, Vegetarian