Dinner Tonight: Golden Beet Barley Risotto with Ricotta Salata
Ingredients
- 2 medium golden beets, peeled and cut into chunks
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 6 tablespoons olive oil
- Salt and pepper to taste
- 5 cups vegetable or chicken stock
- 1 yellow onion, finely chopped
- 1 cup pearled barley
- 2 cloves garlic, minced
- 1 cup white wine
- 1 1/2 cups crumbled ricotta salata
- Cooked winter greens, for serving
Instructions
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