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

Gordon Ramsay Beetroot Risotto
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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.

Ingredients

Scale

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)

Instructions

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:

  1. 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.
  2. Toast the rice – Stir in the Arborio rice, coating it in the oil, and toast for 2 minutes until slightly translucent.
  3. Deglaze with wine – Pour in the white wine, stirring constantly until absorbed.

Simmer the Risotto:

  1. 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.
  2. 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:

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

Find it online: https://gordonramsayeats.com/gordon-ramsay-beetroot-risotto/