Barley risotto with beets and feta

I love risotto. One of my best foodie friends inspired me to try it and I never would of believed how easy it was! After watching so many episodes of Hell's kitchen I thought if those guys can't get it right how could I? I'll admit the first few attempts weren't very successful (Ask my husband I'm sure he will tell you). I eventually figured out how to achieve that wonderful creaminess that a good risotto should have. Recently I started experimenting with barley instead of the traditional arborio rice. I think I may even like it more actually. Somehow it seems more hearty and I love the texture. I diced my beets but you could also try grating or pureeing them. A little rosemary would of been nice too for next time. I think this is one of the coolest looking dishes I have ever made and a good one to pull out for next valentines day. A nice Merlot or Pinot Noir or even a sparkling Rose would go nicely with this.


Barley risotto with beets and feta

3 medium beets (roasted or boiled whole until tender and skins removed)
Olive oil
1 small onion, diced
2 cloves garlic
1 cup pearl barley
A couple glugs of dry white wine
A 900mL carton of organic chicken or vegetable broth simmering on the stove
salt and pepper
A handful of parmesan cheese
A squeeze of fresh lemon juice
Feta Cheese

Directions

First get your beets prepped (They take awhile). Cook, peel and then dice, grate or puree them. Set them aside for now. Preheat a saute pan on medium heat and add a few Tablespoons of oil, When oil shimmers (If it starts to smoke turn it down) add your onion and saute until soft, add garlic and saute 30 seconds or so more. Add barley and stir for one minute more. Add your wine and stir until absorbed and alcohol is burned off. Start adding your hot broth a ladleful at a time, not adding another until your last one has completely absorbed. This is where patience comes in handy 'cause this takes about 40 minutes. This is how you get that creaminess. When you are almost out of broth taste. The barley should still have a little bite to it and should NOT be too soft. Add your parmesan cheese, beets, lemon and salt and pepper to taste. Serve right away with the feta cheese crumbled on top. Fantastic!