Gordon Ramsay Beetroot Risotto Recipe

Gordon Ramsay Beetroot Risotto Recipe is a feast for the eyes and the palate, transforming humble root vegetables into a show-stopping main course. It is made with sweet roasted beetroot purée, diced beetroot for texture, creamy Arborio rice, and sharp goat cheese. The result is a strikingly purple, velvety dish that balances the earthy sweetness of the beets with the salty tang of the cheese and walnuts. It is perfect for a vegetarian dinner party or a colorful weeknight meal.

Try More Risotto Recipes:

• Gordon Ramsay Parmesan Risotto Recipe
• Gordon Ramsay Pea Risotto Recipe
• Gordon Ramsay’s Mushroom Risotto

Why You Will Love This Beetroot Risotto Recipe:

• Double Texture: Using beetroot in two ways (puréed and diced) ensures every bite is packed with flavor while adding a pleasant bite.
• Vibrant Presentation: The natural fuchsia color makes this one of the most beautiful dishes you can serve.
• Sweet & Savory: The natural sugars in the roasted beets pair perfectly with the savory stock and salty cheese.
• Restaurant Technique: It uses the same “mantecatura” finishing technique as classic risottos to achieve a glossy, high-end finish.

Gordon Ramsay Beetroot Risotto Ingredients

• For the Beetroot Base:
  • 4 medium raw beetroots, scrubbed
  • 1 tbsp olive oil
  • Salt and pepper
• For the Risotto:
  • 350 g Arborio or Carnaroli rice
  • 1 liter vegetable stock, hot
  • 1 red onion, finely diced
  • 2 garlic cloves, crushed
  • 125 ml dry white wine
  • 50 g unsalted butter, cubed and cold
  • 50 g Parmesan cheese, grated
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves
• For Garnish:
  • 100 g soft goat cheese, crumbled
  • 1 small handful walnuts, toasted and roughly chopped
  • Fresh dill or chives

How To Make Gordon Ramsay Beetroot Risotto

1. Roast the beetroot by preheating the oven to 200°C (400°F). Wrap the whole, unpeeled beetroots individually in foil with a drizzle of oil and a pinch of salt. Roast for 45 to 60 minutes until tender when pierced with a knife.+1
2. Prepare the beets by letting them cool slightly, then rubbing off the skins (wear gloves!). Finely dice two of the beetroots and set aside. Blend the remaining two beetroots in a food processor with a splash of stock until smooth to create a purée.
3. Start the base by heating the olive oil in a heavy-based pan. Sauté the diced red onion and thyme for 5 minutes until soft. Add the garlic and cook for another minute.
4. Toast the rice by adding it to the pan and stirring for 2 minutes until the grains are hot and translucent at the edges.
5. Deglaze and cook by pouring in the white wine and stirring until evaporated. Begin adding the hot vegetable stock one ladle at a time, stirring constantly and allowing each ladle to absorb before adding the next.
6. Add the texture halfway through the cooking (about 10 minutes in), stir in the diced beetroot. Continue adding stock and stirring.
7. Add the color when the rice is almost tender (about 15-18 minutes in). Stir in the beetroot purée. This will turn the risotto a brilliant purple. Cook for another 2-3 minutes until the rice is al dente.
8. Finish the dish by removing the pan from the heat. Beat in the cold cubed butter and grated Parmesan vigorously to emulsify the sauce.
9. Serve immediately topped with crumbled goat cheese, toasted walnuts, and fresh dill.

Recipe Tips

• Wear gloves: Beetroot juice stains everything instantly. Wear latex gloves when peeling and chopping the roasted beets to avoid pink hands for days.
• Roast, don’t boil: Roasting the beets concentrates their sugar and flavor, whereas boiling them can make them watery and bland.
• Toast the nuts: Don’t skip toasting the walnuts. A quick toss in a dry hot pan releases their oils and adds a crucial crunchy texture to the soft risotto.
• Adjust acidity: Beetroot is quite sweet. If the risotto feels too sweet, a squeeze of lemon juice right at the end can brighten it up.

What To Serve With Beetroot Risotto?

• Salad: A simple rocket (arugula) salad with balsamic glaze cuts through the sweetness of the beets.
• Protein: It works beautifully alongside oily fish like pan-seared mackerel or salmon.
• Bread: Serve with warm focaccia or crusty sourdough to scoop up the creamy sauce.

How To Store Leftovers Beetroot Risotto?

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Arancini: This risotto makes arguably the best arancini (fried rice balls) because of its striking color and firm texture when cold. Stuff them with a piece of mozzarella for a gooey center.

Reheat: Reheat gently on the stove with a splash of water to loosen the rice.

FAQs

Try More Dinner Recipes:

• Gordon Ramsay’s Chicken Ballotine
• Gordon Ramsay Prawn Pasta Recipe 
• Gordon Ramsay’s Lasagne Al Forno Recipe

Beetroot Risotto Nutrition Facts

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 35mg
• Sodium: 550mg
• Total Carbohydrate: 60g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 14g

Gordon Ramsay Beetroot Risotto Recipe

Recipe by Sophie LaneCourse: Dinners, Risotto, Lunch, SidesCuisine: Modern European, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

480

kcal

Gordon Ramsay Beetroot Risotto Recipe is a feast for the eyes and the palate, transforming humble root vegetables into a show-stopping main course. It is made with sweet roasted beetroot purée, diced beetroot for texture, creamy Arborio rice, and sharp goat cheese. The result is a strikingly purple, velvety dish that balances the earthy sweetness of the beets with the salty tang of the cheese and walnuts. It is perfect for a vegetarian dinner party or a colorful weeknight meal.

Ingredients

• 4 medium raw beetroots, scrubbed

• 1 tbsp olive oil

• Salt and pepper

• For the Risotto:

• 350 g Arborio or Carnaroli rice

• 1 liter vegetable stock, hot

• 1 red onion, finely diced

• 2 garlic cloves, crushed

• 125 ml dry white wine

• 50 g unsalted butter, cubed and cold

• 50 g Parmesan cheese, grated

• 2 tbsp olive oil

• 1 tbsp fresh thyme leaves

• For Garnish:

• 100 g soft goat cheese, crumbled

• 1 small handful walnuts, toasted and roughly chopped

• Fresh dill or chives

Directions

• Roast the beetroot by preheating the oven to 200°C (400°F). Wrap the whole, unpeeled beetroots individually in foil with a drizzle of oil and a pinch of salt. Roast for 45 to 60 minutes until tender when pierced with a knife.+1
• Prepare the beets by letting them cool slightly, then rubbing off the skins (wear gloves!). Finely dice two of the beetroots and set aside. Blend the remaining two beetroots in a food processor with a splash of stock until smooth to create a purée.
• Start the base by heating the olive oil in a heavy-based pan. Sauté the diced red onion and thyme for 5 minutes until soft. Add the garlic and cook for another minute.
• Toast the rice by adding it to the pan and stirring for 2 minutes until the grains are hot and translucent at the edges.
• Deglaze and cook by pouring in the white wine and stirring until evaporated. Begin adding the hot vegetable stock one ladle at a time, stirring constantly and allowing each ladle to absorb before adding the next.
• Add the texture halfway through the cooking (about 10 minutes in), stir in the diced beetroot. Continue adding stock and stirring.
• Add the color when the rice is almost tender (about 15-18 minutes in). Stir in the beetroot purée. This will turn the risotto a brilliant purple. Cook for another 2-3 minutes until the rice is al dente.
• Finish the dish by removing the pan from the heat. Beat in the cold cubed butter and grated Parmesan vigorously to emulsify the sauce.
• Serve immediately topped with crumbled goat cheese, toasted walnuts, and fresh dill.

Notes

• Wear gloves: Beetroot juice stains everything instantly. Wear latex gloves when peeling and chopping the roasted beets to avoid pink hands for days.
  Roast, don’t boil: Roasting the beets concentrates their sugar and flavor, whereas boiling them can make them watery and bland.
  Toast the nuts: Don’t skip toasting the walnuts. A quick toss in a dry hot pan releases their oils and adds a crucial crunchy texture to the soft risotto.
  Adjust acidity: Beetroot is quite sweet. If the risotto feels too sweet, a squeeze of lemon juice right at the end can brighten it up.