Orzotto with beetroot, Graukäse and lemon

Source: https://www.meranermuehle.it/rcp_recipe/orzotto-with-beetroot-graukase-and-lemon

Difficulty

easy

Ingredients

serves 4

Portions

	½	onion
350	g	Organic barley Regiograno®
50	ml	dry white wine
1	l	vegetable stock
2		cooked beetroots, pureed
200	ml	beetroot juice
	q.s.	salt
2	tablespoons	grated Parmesan
1	tablespoons	thyme leaves
2	tablespoons	cold butter
		ADDITONALLY
100	g	medium-aged Graukäse (South Tyrolean gray cheese)
1	tablespoons	thyme leaves
1		lemon, grated zest

Finely chop the peeled half onion and sauté in enough olive oil until lightly translucent.
Add the rinsed barley and toast over medium heat for one minute. Deglaze with the wine and stir with a wooden spoon until the barley has almost completely absorbed the wine.
Add the beetroot puree, a generous pinch of salt, and enough stock so the barley is covered with liquid but not swimming in it. Stir repeatedly, gradually adding more beetroot juice and stock until both are fully absorbed by the barley - this takes about 30 minutes. Once the barley is nearly done, stir in the Parmesan, thyme, and butter. Remove the pot from the heat and give it one final vigorous stir.
Serve the orzotto with crumbled Graukäse, a little thyme, and fresh lemon zest.

Tip: For some crunch, top the orzotto with fried beetroot chips. Toasted walnuts also make a great alternative.