Beet Orzotto with Beet Pesto, Burrata, and Arugula

Directions

1. With the ProBond Essential 3.5qt (regular or TITUM NonStick pan) pre-heated over medium heat, add a film of olive oil and add onion with a pinch of salt. Cook until translucent.

2. Add the garlic and cook until you can smell the aroma, a few minutes more. Add the barley and cook with another pinch of salt for a few minutes.

3. Add the wine and cook off the alcohol for a minute or two. Add the stock in two additions and simmer the barley until cooked through about 15 minutes. The stock should be reduced but the pan should not be dry. If needed add a bit of water.

4. Mix the cornstarch with a bit of water to form a slurry. Drizzle into the Orzotto and stir vigorously. This will mimic the creamy effect of a risotto. Finish with salt and black pepper as desired. Finish with grated parmesan cheese and stir in.

5. Add in heaping spoons of the beet pesto. Stir to combine. Serve with dollops of burrata cheese on top and scattered with arugula leaves and olives.

To Make the Beet Pesto:

1. Create a foil packet (pull a length of foil and fold over in half, seal the edges by folding together in ¼” folds) you should have a pocket with an opening on one side.

2. Place washed beets in a bowl. Sprinkle with a tablespoon of olive oil and season with salt and pepper. Add a teaspoon of red wine vinegar and transfer beets and juices to the foil packet. Seal and transfer to a baking tray.

3. Transfer to a 350 degree F oven and roast for 35 to 50 minutes. The beets are done when a skewer or paring knife inserted in the beets comes out easily. Let cool in the packet.

4. Transfer the beets, garlic, almonds and olive oil to a food processor. Pulse to chop finely. Season with salt and pepper, if using pulse in the parsley leaves and chop till finely cut.

5. Lastly pulse in the Parmesan cheese. Taste and adjust seasoning with salt or a few drops of red wine vinegar if desired. Yields 2-3 cups of pesto.