Golden Inspiration

October 4, 2011 at 7:50 am 11 comments

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My creativity is back! All I needed was a new vegetable to play with and inspire my recipe day-dreaming! I find cooking to be so therapeutic, and love slow-cooked fall meals. This risotto fits the bill for an exam week dish perfectly: the beets roast slowly in the oven, filling the house with warmth and a slightly sweet aroma. The barley is hearty, and is healthier and less finicky than risotto’s traditional arborio rice. To sing the praises of this dish even further, it is both healthy (vegan, low-fat, good protein, whole grain) and economical (you use both the beets and the greens)! And unlike traditional risotto, it is just as good the next day, making it perfect to make on a slow Sunday and eat for lunch throughout the busy week!

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Tripe B Beet Risotto

serves 4-6, inspired by my first Barley Risotto

3 golden beats, with tops

1/4 large sweet onion, chopped

1 tsp olive oil

1/4 cup pumpkin ale (my favorite is Shipyard Pumpkinhead)

1 1/2 cups barley

3 cups veggie stock

1 can cannelini beans, rinsed

1/2 tsp ginger

1/4 tsp salt

Cut the beet greens from the beets and set aside.Wash the beets well and peel with a vegetable peeler. Slice the top and bottom tips off. Wrap in tin foil and roast at 300 for about an hour, or until the beet is soft. Remove from the oven and allow to cool slightly. When cool enough to handle, chop into bite sized pieces. Meanwhile, wash the greens well and chop. Place in a colander and sprinkle with salt. Allow to sit (this step removes the bitterness from the greens). Rinse well with cold water before using.

In a small pot, heat the vegetable broth over low heat. Dice the onion and saute in olive oil in a separate medium pot. When onions are soft, add the barley. Add the pumpkin beer and stir until the liquid is absorbed. Add the broth slowly, about a half cup at a time. Allow liquid to absorb slowly and completely, stirring occasionally, before adding more broth. As you add the last portion of the liquid, stir in the beet greens. Season with ginger and a pinch of salt. When the liquid is fully absorbed, stir in the beans and beets. Cover and reduce the heat to low, allowing to cook for about 10 more minutes, or until barley is no longer chewy. Serve hot and enjoy with the rest of the beer you opened!

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Versatile Blogger Award WIAW Fall Edition

11 Comments Add your own

  • 1. spicegirlfla  |  October 4, 2011 at 9:21 am

    I agree, I find cooking so relaxing and get excited when I spot something that gets me going to head into the kitchen and cook!! Risotto is comfort food for me and your inclusion of beets and beans is hearty and filling!

    Reply
    • 2. homemadeadventure  |  October 4, 2011 at 11:49 pm

      I agree that risotto is such a great fall comfort food! glad you also find so much joy in the kitchen :)

      Reply
  • 3. Matt @ FaveDiets  |  October 4, 2011 at 9:28 am

    This looks really good, especially considering it’s been too long since I’ve had golden beets. Plus, it has beer in it :)

    Reply
    • 4. homemadeadventure  |  October 4, 2011 at 11:48 pm

      Just using what I had on hand, but it added some nice dimension to it!

      Reply
  • 5. Rufus' Food and Spirits Guide  |  October 4, 2011 at 12:22 pm

    This is unexpected, not the beets what you did with them. Love the ale and the beans!

    Reply
  • 7. JensMom  |  October 4, 2011 at 12:23 pm

    This looks so good! Now I am going to have to go out and get some golden beets!

    Reply
    • 8. homemadeadventure  |  October 4, 2011 at 11:47 pm

      or maybe you’ll be lucky enough to get them in your box!

      Reply
  • 9. Amy @ Turtle-speed runner  |  October 5, 2011 at 1:46 am

    Wait… there’s yellow beets???? Crazy!!
    Also… are beets the same as what I call beetroot, or is that a nickname? lol I’m so confused…

    Reply
    • 10. homemadeadventure  |  October 5, 2011 at 7:38 am

      Beets and beetroots are the same! And this was my first time having Golden Beets! They are a little milder than the red cousin, and a lot less messy to peel and chop!

      Reply
  • 11. WIAW While Recovering « homemadeadventure  |  October 12, 2011 at 7:06 am

    […] that recipe back into my head until it cools down later in the week, and settled on some leftover barley and beet risotto instead. Served with a little shredded Parmigiano Reggiano cheese on top – just as good as […]

    Reply

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