Barley Risotto with Golden Beets, Swiss Chard and Goat Cheese

By marck

This is from Peter Berley's _Fresh Food Fast_.

This is an autumn recipe.

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 C diced onion
• 1 tsp coarse sea salt or kosher salt, plus additional to taste
• 1 C pearl barley
• 1 Tbsp peeled and minced fresh ginger
• 2 tsp minced fresh rosemary
• 3 medium golden beets, peeled and cut into 1/2-inch dice
• 4 C thinly sliced Swiss chard leaves
• 4 oz fresh goat cheese, cut into 1-inch pieces
• Freshly milled black pepper
• Grated Parmesan cheese for serving

Details

Adapted from amazon.com

Preparation

Step 1

1. In a saucepan or kettle, bring 3 cups of water to a boil.

2. In a pressure cooker over high heat, warm the oil. Add the onion and 1 teaspoon of salt and saute for 2 minutes. Add the barley, ginger, and rosemary and sauté, stirring, for 1 minute. Add the beets and the boiling water. Lock the lid in place and bring to full pressure. Lower the heat to medium and let cook for 9 minutes.

3. Transfer the pot to the sink and run cold water over it to bring down the pressure.

4. Return the pot to the stove top and stir in the chard. Cook, uncovered, over medium heat, until the chard has softened, about 1 minute. Stir in the goat cheese and cook until it melts into the risotto, about 2 minutes longer. Season with salt and pepper and serve immediately with Parmesan cheese.