A delicious and beautiful take on risotto! The beets give this an incredible, deep, creamy color, and the lemon, chèvre and Swiss chard keep the flavor light. This recipe normally serves 2, but as with other risottos, it can easily make more. We originally found this recipe at Blue Apron.
- ¾ cup pearled barley
- 2 cloves garlic
- 1 medium-large red beet
- 1 medium onion
- ½ bunch Swiss chard
- 3 cups vegetable or chicken stock or water
- 2 tbsp butter
- ½ cup crumbled chèvre
- juice and zest of ½ lemon
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Prep the veggies: Peel and small dice the onion. Peel and mince the garlic. Cut off and discard the ends of the beet; peel and small dice. (To avoid staining, line your cutting board with paper towels before handling the beet.) Roughly chop the chard leaves and stems.
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In a large skillet over high heat, combine the stock (or water), barley and beet and bring to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring frequently, 15 to 20 minutes, or until the barley and beet are tender and most of the liquid has been absorbed. (If the mixture seems dry, add up to 1/4 cup of water to achieve your desired consistency.)
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Add the chard and butter to the pot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the chard has wilted. Remove from heat and season with salt and pepper to taste.
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Remove skillet from heat and add half the goat cheese and the lemon juice to the pot. Stir until thoroughly combined and season with salt and pepper to taste.
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Serve topped with remaining goat cheese.