Beet-barley risotto with ricotta



20 min


4 Servings

* PLUS Cooking time: 40 minutes
Beet-barley risotto with ricotta

Roberto Caruso


  • 2 cups vegetable broth
  • 2 tbsp butter
  • 2 garlic cloves , minced
  • 1 cup pearl barley
  • 1/2 cup white wine
  • 398-mL can beets , rinsed, drained, patted dry and puréed
  • 1 tsp finely chopped fresh thyme
  • 1/2 cup 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.
  • 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 puréed 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.

Nutrition (per serving)

  • Calories
  • 230,
  • Protein
  • 7 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 10 g,
  • Fibre
  • 3 g,
  • Sodium
  • 501 mg.