Gordon Ramsay Beetroot Risotto – Vibrant, Creamy & Packed with Flavor

Gordon Ramsay’s Beetroot Risotto is a stunning, restaurant-quality dish, featuring earthy roasted beets, creamy Arborio rice, and a hint of tangy goat cheese or Parmesan. The rich, deep-red color makes this risotto a visually striking and flavorful meal, perfect for special occasions or an elegant dinner.

What is Gordon Ramsay’s Beetroot Risotto?

Gordon Ramsay’s Beetroot Risotto is a classic Italian risotto infused with roasted beetroot purée, giving it a naturally sweet, earthy flavor and a vibrant red color. The dish is finished with butter, cheese, and fresh herbs for a rich, creamy texture and an elevated taste.

Other Gordon Ramsay Recipes

• Gordon Ramsay Tuna Cakes
• Gordon Ramsay Steak Sauce
• Gordon Ramsay Roasted Duck
• Gordon Ramsay BBQ Brisket

Why You’ll Love Gordon Ramsay Beetroot Risotto

• Beautiful deep-red color – A visually impressive dish.
• Creamy, rich texture – Achieved through slow stirring and gradual broth addition.
• Earthy, sweet flavor – Balanced with tangy cheese and fresh herbs.
• Healthy and nutrient-rich – Beets are packed with antioxidants and vitamins.
• Perfect for special occasions – Elegant yet easy to make.

Ingredients Needed for Gordon Ramsay Beetroot Risotto

For the Beetroot Purée:

• 2 medium beets, roasted or boiled
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

For the Risotto:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ½ cup white wine
• 4 cups vegetable or chicken broth (kept warm)
• ½ cup Parmesan cheese, grated (or goat cheese for extra tanginess)
• 1 tbsp balsamic vinegar (optional, for extra depth)
• Salt and black pepper to taste
• 1 tbsp fresh parsley or chives, chopped (for garnish)

Step-by-Step Instructions to Make Gordon Ramsay Beetroot Risotto

Prepare the Beetroot Purée:

1. Roast or boil the beets – If using raw beets, roast at 400°F (200°C) for 45 minutes, then peel. Alternatively, boil until fork-tender.
2. Blend until smooth – In a blender or food processor, purée the beets with olive oil, salt, and pepper until creamy. Set aside.

Cook the Risotto:

3. Sauté the onions and garlic – In a large pan over medium heat, heat olive oil and 1 tbsp butter, then cook the onions until soft (about 3 minutes). Add garlic and cook for 30 seconds.
4. Toast the rice – Stir in the Arborio rice, coating it in the oil, and toast for 2 minutes until slightly translucent.
5. Deglaze with wine – Pour in the white wine, stirring constantly until absorbed.

Simmer the Risotto:

6. Add broth gradually – Pour in 1 ladle of warm broth, stirring frequently until absorbed. Continue adding broth one ladle at a time, allowing it to absorb before adding more.
7. Incorporate beet purée – When the rice is nearly cooked (after about 15 minutes), stir in the beetroot purée and mix well. Cook for another 5 minutes until creamy.

Finish and Serve:

8. Stir in butter and cheese – Remove from heat and mix in the remaining butter, Parmesan (or goat cheese), and balsamic vinegar. Adjust seasoning.
9. Garnish and serve – Top with fresh herbs and extra cheese before serving.

Best Sides to Serve with Gordon Ramsay Beetroot Risotto

• Grilled chicken or salmon – Adds a protein boost.
• Crispy garlic bread – Perfect for scooping up risotto.
• Roasted vegetables – Complements the earthy flavors.
• Arugula salad with citrus dressing – A fresh contrast.
• Toasted walnuts or hazelnuts – Adds crunch and depth.

Pro Tips for the Best Gordon Ramsay Beetroot Risotto

• Use warm broth – Helps the rice absorb the liquid evenly.
• Stir frequently, but not constantly – Prevents sticking while keeping it creamy.
• Roast beets for extra flavor – Gives a deeper, caramelized taste.
• Don’t overcook the rice – Aim for a creamy texture with a slight bite (al dente).
• Finish with high-quality cheese – Parmesan or goat cheese adds extra richness.

Creative Variations of Gordon Ramsay Beetroot Risotto

• Make it vegan – Use plant-based butter and vegan cheese.
• Add goat cheese crumbles – Enhance tanginess and creaminess.
• Mix in roasted walnuts – Add crunch and a nutty depth.
• Try a citrus twist – Stir in a bit of orange zest for brightness.
• Use red wine instead of white – Deepens the color and flavor.

Storage and Reheating Tips for Gordon Ramsay Beetroot Risotto

• Store in an airtight container – Refrigerate for up to 3 days.
• Reheat gently on the stove – Add a splash of broth or water to restore creaminess.
• Avoid microwaving – Can dry out the risotto.
• Freeze for up to 1 month – Reheat slowly for the best texture.

FAQs

How do you make beetroot risotto creamy?

Beetroot risotto becomes creamy by slowly stirring warm broth into the Arborio rice, which releases starch. Adding butter and Parmesan cheese at the end enhances the rich texture.

Can I use pre-cooked or canned beets for beetroot risotto?

Yes, pre-cooked or canned beets can be used, but roasting fresh beets gives a deeper, caramelized flavor. If using canned beets, drain them well before blending into a purée.

What’s the best cheese to pair with beetroot risotto?

Parmesan or goat cheese works best, as their tangy, salty flavors balance the sweetness of the beets. For a creamier texture, stir in mascarpone or ricotta.

Can beetroot risotto be made ahead of time?

Yes, you can partially cook the risotto (up to adding half the broth), then cool and store it. When ready to serve, reheat with the remaining broth and finish with butter and cheese.

Final Thoughts

Gordon Ramsay’s Beetroot Risotto is a bold, vibrant, and creamy dish that offers a perfect balance of earthy sweetness, creamy richness, and tangy depth. Whether for a special occasion or a gourmet weeknight meal, this stunning risotto will impress every time. Try it today and enjoy a masterpiece of flavor and color!

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