Beet Barley Risotto
Pearl barley is not processed like other refined grains: while the starchy interior is exposed, it may retain some of its bran. As a result, it created a supple, velvety sauce when simmered while delivering a boost of vitamins and minerals. To complement the hearty grain and give the risotto a vibrant hue, we added sweet, earthy beets, making sure to save the beet greens to stir in at the end. Pre-cooking the beets was unnecessary; we simply grated them raw and stirred them into the grains—half at the beginning for a base of flavor, and half at the end for freshness and color. To balance their flavor, we stirred in a little Parmesan cheese, thyme, and parsley. And the best thing about this recipe - it uses BOTH the beets and their greens!
INGREDIENTS
3 cups broth (homemade or store-bought both work)
3 cups water
2 tablespoons olive oil
1 bunch of beets with greens attached, beets peeled and grated, greens stemmed and cut into 1-inch pieces (approx 2 cups)
1 onion, chopped
Salt and pepper
1½ cups pearl barley (not hulled/quick cooking)
4 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 cup dry white wine
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons chopped fresh parsley (could also use those carrot tops here!)
Directions:
Grate the beets using a box grater or the shredding disk on a food processor.
Bring broth and water to simmer in medium saucepan. Reduce heat to lowest setting and cover to keep warm.
Heat oil in large saucepan over medium heat until shimmering. Add half of grated beets, onion, and ¾ teaspoon salt and cook until vegetables are softened, 5 to 7 minutes. Stir in barley and cook, stirring often, until aromatic, about 4 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine and cook until fully absorbed, about 2 minutes.
Stir in only 3 cups warm broth to start. Simmer, stirring occasionally, until liquid is absorbed and bottom of pan is dry, 22 to 25 minutes. Stir in 2 more cups warm broth and continue to simmer, stirring occasionally, until liquid is absorbed and bottom of pan is dry, 15 to 18 minutes. You should still have one cup of the broth left to use as needed in the next step.
Add beet greens and continue to cook, stirring often and adding remaining broth as needed to prevent pan bottom from becoming dry, until greens are softened and barley is cooked through but still somewhat firm in center, 5 to 10 minutes. Off heat, stir in remaining grated beets and Parmesan. Season with salt and pepper to taste and sprinkle with parsley. Serve.