Beet Barley Risotto

For this recipe, make the soup- sauce first and then the risotto.

Beet Soup- Sauce

Makes about 3 cups

Ingredients

1 medium beet, roasted, peeled and chopped

1 tsp chopped fresh thyme salt to taste enough water or stock to cover the beet

Method

• Add thyme and roasted beets to blender, then add stock or water to cover ( start with 2 cups and add more to attain a smooth consistency).

Blend until smooth.

How to roast beets:

Roast washed whole beets in 1 inch of water in a covered casserole dish at 350 F until beets are fork tender ( about 90

minutes, but depends on the beet). Cool slightly and peel by rubbing the skins off with your fingers or a towel.

Barley Risotto

Serves 3

Ingredients

½ cup pearl barley

3 cups stock or water

½ onion, finely diced ½ cup red or white wine, or unsweetened grape juice

Method

• Bring stock to a simmer in a pot.

• Cook onion in some olive oil until translucent. Add barley and stir to coat with olive oil in the pot with the onions.

• When the barley is coated and starting to make a popping sound, deglaze with wine and cook until wine is absorbed.

• Add one ladle at a time of stock and stir gently over low heat until stock is absorbed and barley is creamy but still has some bite. Season with salt. This takes about 30 to 45 minutes so be patient.

• Add a few ladles of the beet soup-sauce and cook until the beet sauce has absorbed into the grains. The risotto should run from a spoon, but not look too soupy.

• You may have extra sauce. Save the rest and serve as a soup, or freeze it in cubes and add a few to your next risotto.

Makes 3 servings