My parents were over visiting last week, which meant that I stocked my fridge and made a few meals. Now that they are gone I found that I have quite a few left overs which have to be taken care of. I spent yesterday making chicken stock with leftover roast chicken and then figured I would make a risotto out of it. Originally the plan was to make a mushroom risotto but then I found 1 cooked beetroot in the fridge and decided I'd see if I could make a risotto with that. I found a couple recipes online and added my own touch and here is the result---3 servings of pink risotto! This risotto has a very earthy flavor because of the beetroot and barley. It is also very hearty and packed full of good nutrients and fiber from the beetroot.
Beetroot and Barley Risotto
1/2 onion diced
2 tsp of butter
1 cup of pearl barley
approximately 4 cups of chicken stock (vegetable or cubed stock could be used also)
1/2 cup of white wine
1 cooked beetroot cut into small cubes
Parmesan cheese to top
In a large pot saute the onion in the butter about 2 minutes. Add the pearl barley and saute a minute longer. Pour in the white wine and half of the chicken stock. Cover and bring to a boil. Reduce heat and simmer for 25 minutes. Add the beetroot and about 1 cup of chicken stock. Stir occasionally over low heat until the liquid is absorbed (another 10 minutes or so). At this point the barley should be cooked or almost cooked. If it needs to cook longer add extra stock until the barley has cooked. Top with Parmesan cheese to taste.
Cook time: 45 minutes
Active time: 15 minutes