Gordon Ramsay’s Beetroot Risotto Recipe [+Tips & Tricks]

Gordon Ramsay’s Beetroot Risotto is a beautifully vibrant and flavorful dish that combines the earthy richness of beets with the creamy texture of risotto, offering a unique twist on a classic Italian favorite. Its vivid color and bold taste will not only satisfy your taste buds but also make for an impressive and visually stunning dish for any occasion.

What Is Gordon Ramsay’s Beetroot Risotto

Gordon Ramsay’s Beetroot Risotto is a signature dish that infuses the traditional Italian risotto with the natural sweetness and earthy flavor of beets. This risotto features perfectly cooked Arborio rice, which is creamy yet slightly al dente, paired with finely grated or pureed beets.

The combination creates a vibrant, pink-hued dish that is as delightful to the eyes as it is to the palate. The dish is typically topped with fresh herbs, a dollop of mascarpone or Parmesan cheese, and sometimes a hint of citrus zest, elevating its flavor profile to the next level.

Gordon Ramsay’s Beetroot Risotto Recipe

Ingredients Needed

To prepare Gordon Ramsay’s Beetroot Risotto, you will need the following ingredients:

• Arborio rice: The staple for any risotto, known for its ability to absorb liquid while maintaining a creamy texture.
• Beetroot: Fresh beets are the star of this dish, either grated or pureed to infuse color and flavor.
• Vegetable or chicken stock: A good-quality stock will help build the base of your risotto and add depth to the flavor.
• Butter: Adds a rich creaminess to the risotto, contributing to the luscious texture.
• Olive oil: For sautéing the onions and garlic.
• Onion: A finely chopped onion to provide a subtle sweetness.
• Garlic: Adds aromatic depth to the risotto.
• White wine: For deglazing the pan and enhancing the flavors.
• Parmesan cheese: Grated, to stir through the risotto for added richness.
• Mascarpone cheese: Optional, but it contributes extra creaminess.
• Fresh herbs: Such as thyme, parsley, or basil, for garnish and flavor enhancement.
• Lemon zest: Adds a refreshing brightness that contrasts with the earthiness of the beets.

Equipment Needed

To successfully make this dish, you’ll need the following equipment:

• Large sauté pan or skillet: For cooking the onions, garlic, and rice.
• Ladle or measuring cup: To add the stock gradually to the risotto.
• Wooden spoon: Essential for stirring the risotto as it cooks to ensure even absorption of the liquid and prevent sticking.
• Large pot: To keep your stock warm.
• Grater or blender: Depending on whether you’re grating or pureeing the beets.
• Knife and chopping board: For prepping your vegetables and herbs.
• Lemon zester: To zest the lemon (if using).

How To Make Gordon Ramsay’s Beetroot Risotto?

1. Prepare the beets: Start by peeling and grating the beets or blending them into a smooth puree. Set aside.
2. Heat the stock: In a separate pot, keep the stock simmering over low heat. This will be added to the risotto gradually.
3. Cook the aromatics: In a large sauté pan, heat olive oil and a tablespoon of butter over medium heat. Add the finely chopped onion and garlic, cooking until softened and translucent.
4. Toast the rice: Add the Arborio rice to the pan, stirring continuously for a couple of minutes. This step helps to release the rice’s starch, which will later contribute to the creamy texture of the risotto.
5. Deglaze with wine: Pour in the white wine and stir until the wine has mostly evaporated. This adds a layer of complexity to the dish.
6. Add the stock: Begin adding the warm stock, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently to ensure the rice cooks evenly and remains creamy.
7. Incorporate the beets: Once the rice is cooked to al dente perfection, stir in the grated or pureed beets. The rice should take on a stunning pink color.
8. Finish with butter and cheese: Stir in the remaining butter, Parmesan, and mascarpone (if using). This will create a velvety, creamy texture.
9. Garnish: Serve the risotto in bowls, garnishing with fresh herbs and lemon zest to add brightness and a burst of flavor.
10. Serve: Enjoy the risotto immediately, while it’s still warm and creamy.

Expert Tips

• Gradual stock addition: The key to perfect risotto is patience. Adding stock gradually and stirring constantly helps achieve the ideal creamy consistency without overcooking the rice.
• Use fresh beets: While you can use pre-cooked or canned beets in a pinch, fresh beets offer the most vibrant color and earthy flavor.
• Don’t skip the cheese: Both Parmesan and mascarpone add richness and creaminess, which are essential to the texture of the risotto. They also enhance the overall flavor.
• Taste as you go: Be sure to taste the risotto for seasoning as you go. The stock you use may have varying levels of salt, so it’s important to adjust the seasoning accordingly.
• Keep the stock warm: Keeping the stock warm as you add it to the rice ensures a smooth and consistent cooking process.

Gordon Ramsay’s Beetroot Risotto is an extraordinary dish that combines classic risotto techniques with the vibrant flavor of beets. The creamy texture, coupled with the stunning pink hue and rich taste, makes this recipe a standout.

Whether you’re preparing a weeknight dinner or a special occasion meal, this dish is sure to impress. With its bold flavor and visually striking presentation, Gordon Ramsay’s Beetroot Risotto is a must-try for anyone who loves Italian cuisine with a twist.

Easy Recipe Variations For Gordon Ramsay’s Beetroot Risotto

Gordon Ramsay’s version of beetroot risotto is famously refined-rich in flavor, dazzling in color, and perfectly balanced with acidity and creaminess. But like all good dishes, it can be adapted to suit your mood, pantry, or seasonal offerings. Here are some exciting variations to try:

1. 🌱 Goat Cheese & Walnut Crunch

   • After stirring in your final ladle of broth and removing from the heat, crumble in a generous handful of tangy goat cheese. This adds a luscious creaminess that complements beetroot’s earthy sweetness.
   • Finish with chopped toasted walnuts for an added nutty depth and irresistible crunch.

2. 🥩 Beetroot & Balsamic Steak Risotto

   • Serve the risotto as a bed for thinly sliced medium-rare steak. A balsamic reduction drizzled over the top enhances the beetroot’s sweetness while the beef introduces a luxurious umami.
   • Pro tip: Marinate your steak in rosemary, garlic, and olive oil for at least an hour before searing.

3. 🐟 Smoked Mackerel or Salmon Infusion

   • Flake smoked mackerel or salmon over the risotto just before serving. The saltiness and smoky character provide a thrilling contrast to the beetroot’s mellow tones.
   • Add a squeeze of lemon and a sprinkle of fresh dill for a Scandinavian twist.

4. 🧄 Vegan Beetroot Risotto with Cashew Cream

   • Ditch the butter and parmesan. Instead, stir in a silky cashew cream (blend soaked cashews with a bit of lemon juice and nutritional yeast).
   • Top with crispy kale or roasted chickpeas for texture and added protein.

5. 🧀 Blue Cheese & Pear Pairing

   • Add crumbled blue cheese and thinly sliced poached pears for an indulgent variation that dances between savory, sweet, and tangy.
   • Finish with a few microgreens or arugula for peppery freshness.

Best Practices To Store Leftovers

Beetroot risotto is best served fresh, but leftovers can be transformed into delicious dishes if stored properly. Here’s how to preserve the integrity of this jewel-toned delight:

1. 🧊 Cooling & Storing

   • Allow the risotto to cool completely before transferring to an airtight container.
   • Store in the refrigerator for up to 3 days. The vibrant color may deepen over time, but that’s normal.

2. 🔥 Reheating Tips

   • Avoid microwaving if possible, as it can make the rice gummy.
   • Instead, reheat in a saucepan over low heat, adding a splash of vegetable stock, water, or even a touch of cream to restore its creamy texture.
   • Stir continuously to prevent sticking and promote even warming.

3. 🍽️ Creative Uses for Leftovers

   • Form chilled risotto into small patties and pan-fry in olive oil for crispy beetroot risotto cakes. Serve with a dollop of sour cream or yogurt.
   • Use as a stuffing for roasted bell peppers or mushrooms.
   • Add broth and blend into a creamy beetroot soup.

What Goes Well With Beetroot Risotto?

Beetroot risotto is bold in color and flavor-so it’s essential to balance it with the right accompaniments:

1. 🧊 Starter Pairings

   • A crisp arugula salad with lemon vinaigrette cuts through the risotto’s richness.
   • Try a citrusy fennel and orange salad for a refreshing contrast.

2. 🍷 Wine Pairings

   • White: A dry Riesling or Pinot Grigio enhances the earthy sweetness of the beets.
   • Red: A light-bodied Pinot Noir or Beaujolais complements the risotto without overpowering it.
   • Sparkling: A chilled glass of brut Prosecco provides a lovely palate cleanser between bites.

3. 🥖 Sides

   • Garlic or herb focaccia is excellent for mopping up the creamy risotto.
   • Roasted vegetables-especially carrots, parsnips, or Brussels sprouts-pair beautifully.
   • Grilled asparagus or steamed green beans add freshness and crunch.

4. 🍰 Dessert Ideas

   • Follow with a light, citrus-forward dessert like lemon sorbet or a grapefruit granita.
   • Alternatively, a honey and mascarpone panna cotta offers creamy elegance without being too heavy.

Conclusion

Gordon Ramsay’s beetroot risotto is more than just a dish-it’s a culinary canvas that showcases color, creativity, and comfort. Whether you stick to his elegant blueprint or make it your own with bold twists like goat cheese, steak, or vegan cream, the result is always a stunning centerpiece. With the right storage methods and perfect pairings, this dish transcends seasons and occasions.

So grab your arborio rice, roast those beets, and bring a bit of Ramsay’s flair into your own kitchen. Because sometimes, a plate full of color and flavor is exactly what you need to make an ordinary evening feel extraordinary.

FAQs

What Ingredients Are Needed For Gordon Ramsay’s Beetroot Risotto?

To make Gordon Ramsay’s beetroot risotto, you will need the following ingredients: Arborio rice, beetroot (fresh or pre-cooked), vegetable stock, onion, garlic, white wine, Parmesan cheese, butter, olive oil, and salt and pepper to taste.

Can I Use Pre-cooked Beetroot For The Risotto?

Yes, you can use pre-cooked beetroot for convenience. Just make sure to chop it into small pieces before adding it to the risotto.

What Is The Purpose Of Adding Beetroot To The Risotto?

The beetroot adds a beautiful, vibrant color to the risotto, as well as a slightly sweet and earthy flavor that complements the creamy texture of the dish.

How Long Does It Take To Cook Gordon Ramsay’s Beetroot Risotto?

The cooking process for beetroot risotto typically takes about 30-40 minutes, depending on your stove and the consistency you prefer for the risotto.

What Type Of Rice Is Used In Gordon Ramsay’s Beetroot Risotto?

The recipe calls for Arborio rice, which is a short-grain rice known for its ability to absorb liquid and release starch, creating the creamy texture typical of risotto.

Can I Make Gordon Ramsay’s Beetroot Risotto Vegan?

Yes, you can make a vegan version by using plant-based butter and vegan Parmesan cheese or skipping the cheese entirely. Also, substitute vegetable stock for any other stock that contains animal products.

Can I Make Gordon Ramsay’s Beetroot Risotto Ahead Of Time?

While risotto is best served fresh, you can make it ahead of time and reheat it. To prevent it from becoming too dry, add a little extra stock or water when reheating.

What Wine Should I Use In Gordon Ramsay’s Beetroot Risotto?

Gordon Ramsay typically uses dry white wine in this recipe. A good option would be a Sauvignon Blanc, Chardonnay, or Pinot Grigio.

How Can I Make The Risotto More Flavorful?

To enhance the flavor of the beetroot risotto, consider adding fresh herbs like thyme or basil. You can also add a squeeze of lemon juice or a bit of balsamic vinegar for extra tanginess.

How Do I Know When The Beetroot Risotto Is Done?

The risotto is done when the rice is tender but still slightly al dente, and the texture is creamy. It should not be too soupy or dry.