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
Description
Ray Garcia, Chef At FIG Restaurant, Created This Gorgeous Vegetarian Dish, Which Derives Its Crimson Color From Pureed Beets.
Williams-Sonoma
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