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
- 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.
Scallops with beet risotto from A Rising Tide cookbook
By Eat North
A Rising Tide is a love letter to the culinary renaissance of Atlantic Canada.
Authors DL Acken and Emily Lycopolus grew up eating traditional East Coast dishes and spent months in the region exploring its thriving food scene, from the countryside and seaside towns to the bustling cities. Their cookbook is filled with innovative recipes inspired by the local chefs, fishermen, producers, foragers, and restaurateurs of Atlantic Canada.
"Scallop season starts in October, when the root vegetables are just coming out of the garden. This risotto is a brilliant marriage of the two. Vibrant in colour and flavour, the earthy, deep-red beets perfectly enhance the juicy sweetness of the scallops seared in a crisp, dry cider," says Acken in the introduction to this recipe.
While we are quite a ways away from the fall, locally grown beets are still readily available–cellaring is a magical thing–and the same goes for East Coast scallops.
Sugar beet risotto
Trim the ends of the beets and slice them in half. Wrap the beets tightly in a sheet of aluminum foil and roast until extremely soft and tender, 30 to 45 minutes.
Remove the beets from the foil and allow to cool to room temperature. Peel off the skin and, using a box grater, finely grate the beets. It’s best to do this with gloves on as the beets will stain your fingers for days!
In a large pot over medium-low heat, warm the stock.
Finely mince the shallots and garlic (see page 60). Dice the fennel, reserving the tops for garnish.
In a large skillet over medium heat, place the oil and 2 tablespoons of the butter. Add the shallots and fennel and sauté for about 2 minutes until just translucent. Stir in the salt and pepper, allowing the shallots and fennel to sweat.
Add the rice and, stirring constantly, allow the rice to absorb the butter and oil until it turns translucent and quite glossy. This will take about 2 minutes.
Add the beets and garlic, stirring to combine.
Slowly add 1 cup of the cider, stirring continuously. It will bubble up.
Once the rice has fully absorbed the cider, add 1 ladleful of stock, stirring constantly until the rice has fully absorbed the liquid and the pan is dry.
Repeat until there are two to three ladlefuls of stock left, the rice is tender and soft yet still textured, the beets have almost dissolved, and the mixture is magenta.
If the risotto is too goopy, let the liquid boil off and keep stirring if it’s too crunchy, add some more stock and keep cooking until the rice is tender. Remove from the heat and set aside.
- This beet risotto will pair awesomely with a sparkling wine – rosé or otherwise. (Here are some great budget friendly options) The effervescence helps cut down the creaminess of this dish and the sweetness of the beets is complimented nicely by the acidity of the wine.
- Want a red wine? Try pairing this risotto with a Beaujolais – Its bright, berry flavors and hint of acidity stand make a great compliment to this dish.
If you loved this Beet Risotto I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Beet Risotto with Goat Cheese
Creamy beet risotto topped with goat cheese makes for a delicious and gourmet accompaniment to a meal!
- ¼ cups Butter
- 2 whole Beets, Chopped Small
- 1 whole Onion, Chopped Small
- 1 cup Arborio Rice
- 3 cups Stock (Chicken Or Vegetable)
- 1 Tablespoon Balsamic Vinegar
- Salt And Pepper, to taste
- ½ cups Goat Cheese
Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese. If you are not a goat cheese fan, you could substitute feta cheese, but trust me, the goat cheese really enhances the flavor of the beets. Enjoy!
The preparation of Risotto
The use of Arborrio rice to make this beet risotto is a must. Arborrio rice is starchier than regular white rice. The extra starch is what helps create the creamy texture that risotto is commonly known to have. As I mentioned above, risotto takes time to cook as the slow integration of liquids and the constant stirring is what creates the delicate creamy texture. The rice itself is supposed to have a very slight crunch, so it is recommended that you cook it al-dente. I personally do not like crunchy rice so I cook my own risotto a little longer. If at any time you feel the rice is too thick you can add a little extra water to loosen it up and if it is too loose just cook it a little longer. This aspect is really just personal preference.
We do not need any more reasons to eat beets, but more ways to get them in our diets is always a good thing. This beet risotto is just one more way to enjoy the deliciousness of beets. I am sure by now we all know that beets can help lower blood pressure, infuse your brain power, keep your system regular and boost your energy levels. Let us not forget to mention just how delicious beets actually are. How many more reasons do we need to eat more of them?
Preheat the oven to 375 F (190C). Start off by roasting the beets: Wrap them in tinfoil, place on an oven tray and bake for about 45 minutes to an hour or until you can insert a fork smoothly. Remove from the oven, allow to cool, then peel with knife and slice into 1 centimeter chunks. Heat the olive oil in a large frying pan and gently fry the onion and garlic until soft for about 10 minutes.
Add the rice and take the pan off the heat while stirring through so it is totally coated with the onion mixture. Return to the heat, add the wine and enough stock to cover the rice and simmer, stirring, until the rice has absorbed nearly all the liquid. Continue to add a little more stock at a time until it is all absorbed. This should take about 15 minutes, until the rice has a creamy coating.
Take 1/4 of the beetroot and mix it in a food processor to make a puree.
Add the puree, beetroot, Parmesan, salt a d pepper to the risotto and mix well. Add a bit more stock if you need to loosen the risotto slightly.
Serve straight away with a dollop of sour cream and a sprinkling of dill.
Beet Risotto with Goat Cheese
Hi, my names Jenna and I love beets. Like, I really love beets. When I was little, I remember going to visit my grandma and she would boil beets for me then sprinkle them with sugar for an afternoon treat. I must have been one of the only six-year-olds that actually asked for beets. Then, I grew up and discovered beet and goat cheese salads. Beets and soft, creamy goat cheese? A match made in heaven. That’s why, when I saw Tasty Kitchen member Amanda’s recipe for Beet Risotto with Goat Cheese (adapted from Bon Appetit), I knew I had to make it as soon as humanely possible.
The end result was absolutely fantastic! Imagine super creamy, jewel-colored risotto studded with beets and big chunks of melting goat cheese. I think the day I made it, I ate a bowl for lunch and dinner. I just couldn’t get enough—and neither will you!
Amanda doesn’t specify if you can use canned beets for this (I’m sure you can), but since beets are in season right now anyway, I grabbed two bushy ones from the produce section of my local grocery store.
So, first things first: dice your beets. I didn’t peel these—I just scrubbed them under cold water.
Next, melt four tablespoons of butter in a heavy-bottomed pot.
Then, add your diced beets and onion.
Sauté for about eight minutes, until both beets and onions are tender.
Add your arborio rice (risotto rice!). You can find arborio rice in the rice section of your local store. It’s super yummy and creamy!
Pour in three cups of chicken stock. In most traditional risotto recipes, you’ll gradually add the hot stock over a period of about 45 minutes, but in this recipe you just add it all at once … and it works! How awesome and easy is that?
Finally, drizzle in a little balsamic vinegar.
Bring risotto to a boil then cover, reduce heat and simmer for about 15 minutes. You’ll want to stir this occasionally. The risotto is done when the rice has soaked up all the stock.
Season with salt and pepper and add the goat cheese—the best part!
Just look at those huge melting chunks of cheese. Are you drooling yet?
This would be the perfect side dish to a roast chicken (I especially love TK member Nicole’s Best Roast Chicken. Period.). It’s creamy, hearty and delicious! A big thank you to Amanda for providing such an easy recipe. Visit her blog Once Upon a Recipe for more of her creations!
Los Angeles Magazine held another In The Kitchen event on June 16th at the Snyder Diamond showroom in Santa Monica, this time featuring cooking demonstration by Chef Ray Garcia of FIG restaurant.
I'll have a full report out soon, but in the meantime, you can enjoy the recipe for this delicious Red Beet Risotto from Chef Garcia!
It's made with vegetable stock too so it's healthier, lighter, and vegetarian friendly.
Chef Ray Garcia
Santa Monica, CA
2 red beets
1/2 medium onion
16 oz vegetable stock
5 cups Carnaroli Rice
1 onion, finely diced
1 bay leaf
7 oz red wine
2 cups vegetable stock
4 oz beetroot puree
3 oz unsalted butter
3 oz parmesan cheese
2 oz crème fraiche
2 tbsp chopped dill
2 tbsp chives
5 each: yellow & red baby carrots, white & green asparagus
10 pieces golden beetroot
1. Boil red beets and onion until soft. Transfer to blender or food processor and purée. Set aside for later.
2. In a new pot, heat 1 tbsp oil and sauté onion until fragrant.
3. Add rice and bay leaf, cook for 2 minutes.
4. Pour wine into pot and allow to reduce by 3/4.
5. Add stock, one ladle at a time (wait until previous stock boils off before adding more), and stir frequently until risotto achieves desired texture.
6. Add beet purée and stir to incorporate. Finish with butter, parmesan cheese, crème fraiche, herbs, salt and pepper.
7. Blanch vegetables for garnish in salted water. Sauté with butter and season with salt and pepper.
8. Serve risotto in a medium-sized bowl, topped with sautéed vegetables.
And he took her in his arms and kissed her under the sunlit sky, and he cared not that they stood high upon the walls in the sight of many. – J.R.R. Tolkien
Risotto is one of those dishes that holds a lot of memories for me. When my husband and I studied abroad in Italy in 2011 it was one of the dishes that we grew to love together and have shared many times since. I’m a firm believer that traveling with a significant other is a great way to determine how well you work together and risotto serves as a reminder of this formative time in our relationship.
The seafood risotto we shared in a little no name town on the Amalfi coast.
The mushroom risotto he made ecstatic faces over while I marveled that he could derive so much joy from a meatless dish.
Risotto made in my tiny Italian kitchen and served with 3 euro sparkling wine from the Todis Supermercato.
The way too salty risotto I had on our honeymoon three years later on our first night back in Florence.
So many risottos (rissoti?) and so many happy memories later it is still a dish I enjoy making. After all, nothing says “I love you” like spending 45 minutes stirring a pan of rice, which is pretty much what it “boils down” to (heh).
One of the great things about risotto is that there are pretty much infinite variations. For this event I decided on a Creamy Beet Risotto in honor of Valentine’s Day. The beets give this dish a beautiful fuchsia color guaranteed to impress. To give it even more color I cooked half of the beets in the broth, infusing it with that gorgeous purpley-red color. This has the added benefit of keeping all those good vitamins contained in the dish.
This risotto is perfect as either a side or a main course. If you want to get extra fancy, serve with two jumbo seared scallops per person. It’s for Valentine’s Day after all, treat yo’ self!
This creamy, ruby red beet risotto comes together super easily and is the perfect meal for two (plus maybe some leftovers).
- 1 cup arborio rice
- 4 medium sized beets, peeled and diced
- 6 cups beef, chicken, or vegetable broth
- 1 tbsp unsalted butter, plus more to finish if desired
- 1 tbsp olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 2 tbsp dry vermouth
- 1/2 - 3/4 cup freshly grated parmesan cheese
Preheat your oven to 375 degrees. Once the oven is preheated, place half of your diced beets on a sheet pan, salt, and roast until tender,15 to 20 minutes.
Place remaining beets in a saucepan with the broth. Bring to a boil and boil beets until tender, 15 to 20 minutes.
While your two beet preparations are cooking, put the olive oil and butter in a large pan and melt over medium heat.
Once the butter is melted add your arborio rice and stir until rice just starts to gain color, about 2 minutes. Add the shallot and garlic and continue to stir for 1 to 2 minutes.
Lower heat to medium low. Add the dry vermouth and stir until evaporated.
By this point your boiled beets should be done. Quickly remove the beets from the broth using a slotted spoon and add a ladle of the broth to the toasted rice. Stir frequently until the liquid is absorbed while maintaining a low simmer.
Mash the boiled beets in between stirring the rice and set aside.
Continue to add broth one ladle at a time until rice is creamy and cooked to your liking, letting the liquid absorb completely each time. Depending on your preferences you'll use between 4 and 6 cups of broth.
Turn off the stove and add the mashed beets and the parmesan cheese. Stir until completely incorporated. Add butter if desired.
Top with roasted beets and serve immediately.
This recipe requires a bit of timing since there are a few moving parts. I found it easiest to prepare the rest of the ingredients while the beets were boiling/roasting so that everything is within reach when its go time.
Make It Yourself:
Don’t forget to check out the posts from other participants in the 2018 Good Cookies Food Bloggers’ Valentine’s Day Event!
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
Red Beet Risotto with Mustard Greens and Goat Cheese
Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.
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