Ingredients

The following ingredients have 4 Servings
  • 2 cups vegetable stock or water
  • 2 red beets
  • 1/2 medium yellow onion<br> <br>
  • 1 Tbs. canola oil
  • 1 yellow onion, finely diced
  • 2 cups carnaroli rice
  • 1 bay leaf
  • 3/4 cup plus 2 Tbs. red wine
  • 5 cups vegetable stock, warmed
  • 3 oz. unsalted butter
  • 3 oz. Parmigiano-Reggiano cheese, grated
  • 1/4 cup crème fraîche
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. chopped fresh chives
  • Kosher salt and freshly ground pepper, to taste<br> <br>
  • 4 yellow baby carrots
  • 4 red baby carrots
  • 4 asparagus tips<br>
  • 4 pieces golden beets
  • 3 Tbs. unsalted butter
  • Kosher salt and freshly ground pepper, to taste

Instruction

  • To make the beetroot puree, in a saucepan over high heat, bring the stock or water to a boil. Add the red beets and onion and cook until soft, about 20 minutes. Using a slotted spoon, transfer the vegetables to a bowl, reserving the cooking liquid. When the beets are cool enough to handle, peel them. Transfer the beets and onion to a blender or food processor and puree, adding cooking liquid as needed to make a smooth puree. You will need 1/2 cup beetroot puree for the risotto; refrigerate the rest for another use.
  • To make the risotto, in a large saucepan over medium heat, warm the oil. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and bay leaf and cook, stirring, for 2 minutes.
  • Pour the wine into the pan and simmer until reduced by about three-fourths. Add the stock a ladleful at a time, stirring frequently until it is almost completely absorbed before adding more.
  • When the rice is tender but firm to the bite, after about 20 minutes, add the 1/2 cup beetroot puree and stir to incorporate. Stir in the butter, cheese, crème fraîche, dill and chives, and season with salt and pepper. Remove the bay leaf and discard.
  • Meanwhile, prepare the garnish: Bring a saucepan of salted water to a boil over high heat. Add the carrots, asparagus and golden beets and blanch for 1 minute, then drain. In a fry pan over medium heat, melt the butter. Add the vegetables and sauté until just glazed. Season with salt and pepper.
  • Spoon the risotto into wide, shallow bowls and garnish with the sautéed vegetables. Serve immediately. Serves 4.
  • Recipe by Ray Garcia, Chef, FIG, Santa Monica, CA.