Red Beet Risotto with Crème Fraîche and Dill

Bright in color and bursting with fresh spring flavors, Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel & Bungalows serves this vegetarian risotto in his Santa Monica restaurant.



Red Beet Risotto with Crème Fraîche and Dill

Bright in color and bursting with fresh spring flavors, Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel & Bungalows serves this vegetarian risotto in his Santa Monica restaurant.

For the Beet Purée
2 red beets
½ medium onion
16 ounces vegetable stock

For the Risotto
5 cups vegetable stock
1 tablespoon olive oil
1 onion, finely diced
2 cups carnaroli rice
1 bay leaf
7 ounces red wine
4 ounces beet purée
3 ounces unsalted butter
3 ounces Parmesan cheese
2 ounces crème fraîche
2 tablespoons chopped dill
2 tablespoons chives
Salt and pepper, to taste

For the garnish
5 each yellow and red baby carrots, white and green asparagus
10 pieces golden beet

To make purée: Boil red beets and onion in stock until soft. Transfer to blender or food processor and purée. Set aside for later.

To make risotto: In a pot, bring vegetable stock to a low simmer. In a new pot, heat oil and sauté onion until fragrant. Add rice and bay leaf and cook for 2 minutes. Pour wine into pot and allow to reduce by ¾. Add stock, one ladle at a time, and stir frequently until risotto achieves desired texture. Add beet purée and stir to incorporate. Finish with butter, Parmesan cheese, crème fraîche, herbs, salt and pepper.

To finish: Blanch vegetables for garnish in salted water. Sauté with butter and season with salt and pepper. Serve risotto in medium-sized bowl, topped with sautéed vegetables.

Wine Recommendation: To pair with the risotto’s balanced, fresh flavors, look to the minerality and subtle creaminess of a good Pinot Blanc, like the Pinot d’Alsace by Zind-Humbrecht from Alsace, France.

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