Barley Risotto with Beets and Greens | The Bittman Project

Ingredients

• 1 ½ cups whole-grain (“hulled”) barley
• ½ cup chopped walnuts
• 4 to 5 cups vegetable stock or water
• 4 tablespoons olive oil, or more as needed
• 1 onion, chopped
• Salt and pepper
• ½ cup dry white wine or water
• 12 ounces beets, peeled and grated
• 2 cups arugula, or chopped beet greens if they came with the beets