8 ratings

Red Beet Risotto Recipe


Red Beet Risotto

Chef Ray Garcia serves this gorgeous beet risotto on his Valentine’s Day Meat Market Menu at Fig Restaurant in Santa Monica. The garnish below is optional, but Chef Garcia recommends using whatever is in seasonal and available to you if you choose to use a garnish. 


For the beet purée:

  • 2 large red beets
  • ½ of a medium onion
  • 16 ounces vegetable stock

For the risotto:

  • 1 tablespoon oil
  • 2 cups Carnaroli rice
  • 1 onion, finely diced
  • 1 bay leaf
  • 7 ounces red wine
  • 5 cups vegetable stock
  • 4 ounces beet purée  
  • 3 ounces unsalted butter
  • 3 ounces parmesan cheese
  • 2 ounces crème fraîche
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons chives
  • Salt and pepper, to taste

For garnish:

  • 5 red baby carrots (optional)
  • 5 yellow baby carrot yellow (optional)
  • 5 white asparagus (optional)
  • 5 green asparagus (optional)
  • 10 golden beets (optional)
  • 1 tablespoon unsalted butter (optional)
  • Salt and pepper, to taste (optional)


For the beet purée :

Boil red beets with onion and stock until soft. Transfer the beets to a blender or food processor and purée; set purée aside for later.

For the risotto:

In a new pot, with a tablespoon of oil, sauté the onion until fragrant. Add the rice and bay leaf, cook for 2 minutes, then pour the wine in the pot and allow it to reduce by ¾. Ladle in the stock little by little, making sure to stir frequently.

Once the risotto has reached the desired texture, stir in the beet puree and finish off with the butter, cheese, crème, herbs, salt and pepper

For the garnish:

Blanch the vegetables in salted water. Sauté with butter and season as needed.

Serve the risotto in a medium sized bowl and top with the sautéed vegetables.