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

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