Name: Beet Barley Risotto With Ricotta Recipe
Total time: 20 min
Yield: 4
Cuisine: Italian

How to make Beet Barley Risotto With Ricotta  Recipe

Chatelaine

Crawler

Italian

Vegetarian

Vegetable broth

Butter

Garlic cloves ,  minced

Pearl barley

White wine

Can beets ,  rinsed,  drained,  patted dry and pureed

Finely chopped fresh thyme

Ricotta

Combine broth with 2 cups water in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep warm.

step 1

Melt butter in a large, wide saucepan set over medium. Add garlic and cook until fragrant, about 1 min. Add barley and stir until glossy, about 1 min. Add wine and stir often until barley has absorbed all of the liquid, 3 to 4 min. Add 1/2 cup of broth mixture. Stir often until barley has absorbed most of the liquid, 3 to 6 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until barley is tender to the bite. Stir in pured beets and thyme until warmed through. The entire stirring and cooking process will take about 40 to 45 min. Risotto should be slightly saucy but not soupy. Remove from heat. Serve immediately. Dollop ricotta on top of each serving.

step 2

Beet Barley Risotto with Ricotta 

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Beet Barley Risotto with Ricotta Recipe

ingredients serve

Ingredients for Beet Barley Risotto with Ricotta Recipe