Photo: K8
Red Beet Risotto
21 ingredients
Serves 4.
openrecipes
Ray Garcia, chef at FIG restaurant, created this gorgeous vegetarian dish, which derives its crimson color from pureed beets.
Estimated Nutrition (whole recipe, rough)
709
Calories
18g
Protein
36g
Fat
78g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups vegetable stock or water
- 2 red beets
- 1/2 medium yellow onion
- 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
- 4 yellow baby carrots
- 4 red baby carrots
- 4 asparagus tips
- 4 pieces golden beets
- 3 Tbs. unsalted butter
- Kosher salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes