Gordon Ramsay Beet Risotto is a vibrant vegetarian main course that looks restaurant-quality but is actually quite simple to make at home. It’s made with toasted Arborio rice, red wine, roasted beetroot cubes, and a smooth beet purée. The result is sticky, earthy, sweet, and incredibly creamy without being heavy. It takes about 45 minutes to cook and makes a fantastic impression for a dinner party or date night.
Try More Risotto Recipes:
- Gordon Ramsay Crab Risotto Recipe
- Gordon Ramsay Butternut Squash Risotto
- Gordon Ramsay Truffle Risotto Recipe
Why You Will Love This Beet Risotto Recipe:
- The “Double Beet” Flavor: By using both roasted cubes and a smooth purée, you get a deep earthy flavor in every bite, not just chunks of vegetable.
- It’s a Showstopper: The intense purple color makes this dish look professional immediately—no fancy plating skills needed.
- Creamy Comfort: The technique releases the rice’s natural starch, creating a rich sauce without needing heavy cream.
- Cheap Ingredients: Beets and rice are inexpensive staples, so you can make a high-end meal on a budget.
Gordon Ramsay Beet Risotto Ingredients
The Beets
- 4 medium Beets: Scrubbed and trimmed. You’ll roast them; half will be cubed, half will be puréed.
- 2 tbsp Olive Oil: For roasting.
The Base
- 1.5 cups Arborio Rice: You must use risotto rice (Arborio or Carnaroli); long-grain rice won’t work.
- 1 liter Vegetable Stock: Keep this hot on a back burner.
- 1 small Shallot: Finely diced.
- 1 clove Garlic: Crushed or minced.
- 1/2 cup Red Wine: A dry red (like Merlot) adds acidity and reinforces the color.
The Finish
- 2 tbsp Cold Butter: Cubed. This is essential for the glossy finish.
- 1/3 cup Parmesan Cheese: Freshly grated.
- Garnish: Goat cheese crumbles or fresh herbs (chives/parsley).
How To Make Gordon Ramsay Beet Risotto
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets individually in foil with a splash of oil and salt. Roast for 45-60 minutes until a knife slides in easily. Peel them once cool enough to handle.
- Prep the Beets: Dice half the beets into small, neat cubes. Blitz the other half in a blender with a splash of stock until you have a smooth purée. Set both aside.
- Toast the Rice: In a large heavy-bottomed pan, heat a glug of oil over medium heat. Sauté the shallots and garlic for 2 minutes (don’t burn them). Add the rice and toast it for 1-2 minutes until the edges turn translucent. This locks in the nutty flavor.
- Deglaze: Pour in the red wine. Stir constantly until the wine has almost completely evaporated and absorbed into the rice.
- Add Stock Slowly: Add a ladle of hot stock. Stir continuously until the liquid is absorbed. Repeat this process—add a ladle, stir, let it absorb—for about 15-18 minutes. The constant movement rubs the grains against each other to release starch.
- Add the Color: When the rice is tender but still has a slight bite (al dente), stir in the beet purée and the diced beet cubes. Cook for 1 more minute to heat through.
- The “Mantecare”: Remove the pan from the heat. This is crucial. Vigorously stir in the cold butter and Parmesan cheese. This creates the final creamy emulsion. Season with salt and pepper to taste.
Recipe Tips
- The “Wave” Test: When you tilt the pan, the risotto should flow slowly like lava. If it stands still like a stiff pile of mashed potatoes, it’s too dry—add a splash more stock.
- Keep Stock Hot: Don’t add cold stock to the hot rice. It drops the temperature of the pan and stops the cooking process, making the rice gummy.
- Don’t Wash the Rice: Unlike regular rice, you need the surface starch for the creamy texture. If you rinse it, you wash away the creaminess.
- Be Patient: You can’t rush risotto by turning up the heat. High heat boils the liquid off before the rice cooks inside. Keep it at a steady simmer.
What To Serve With Beet Risotto?
- Seared Scallops: This is the classic Gordon Ramsay Hell’s Kitchen pairing; the sweet seafood matches the earthy beets.
- Arugula Salad: A simple green salad with lemon vinaigrette cuts through the richness of the rice.
- Goat Cheese: Crumbled on top, the tangy cheese balances the sweetness of the beets.
How To Store Leftovers Beet Risotto?
- Fridge: Store in an airtight container for 3 days. The rice will soak up liquid and get stiffer as it sits.
- Freezer: No. Freezing risotto ruins the texture; the rice becomes grainy and the sauce splits when thawed.
How To Reheat Leftovers Beet Risotto?
- Stovetop (Best): Put the cold risotto in a pan with a splash of water or stock. Stir gently over medium heat until it loosens up and becomes creamy again.
- Microwave: Add a tablespoon of water, cover the bowl, and heat in 1-minute bursts, stirring in between to prevent dry spots.
FAQs
Yes, this saves an hour of roasting time. Just dice half and purée the other half. The flavor won’t be quite as deep as roasted, but it works well for a weeknight on your Beet Risotto.
You likely cooked it on too high a heat, so the liquid evaporated before penetrating the grain on your Beet Risotto. Turn the heat down and add more stock, a little at a time.
Absolutely white wine is traditional for Beet Risotto. Gordon often uses red with beets to deepen the color, but dry white wine works perfectly fine.
Beet Risotto is if you swap the butter for a plant-based butter and skip the Parmesan (or use nutritional yeast).
Just switch to boiling water. Don’t stress—it’s better to use water than to stop cooking firmly rice on your Beet Risotto.
More Risotto Recipes:
- Gordon Ramsay Lobster Risotto Recipe
- Gordon Ramsay Asparagus Risotto Recipe
- Gordon Ramsay’s Shrimp Risotto
Beet Risotto Nutrition Facts
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 25mg
- Sodium: 680mg
- Total Carbohydrates: 62g
- Protein: 10g
Gordon Ramsay Beet Risotto Recipe
Course: Risotto, Dinner, Lunch, SidesCuisine: American, BrititshDifficulty: Easy4
servings15
minutes45
minutes450
kcalGordon Ramsay Beet Risotto is a vibrant vegetarian main course that looks restaurant-quality but is actually quite simple to make at home. It’s made with toasted Arborio rice, red wine, roasted beetroot cubes, and a smooth beet purée. The result is sticky, earthy, sweet, and incredibly creamy without being heavy. It takes about 45 minutes to cook and makes a fantastic impression for a dinner party or date night.
Ingredients
4 medium Beets: Scrubbed and trimmed. You’ll roast them; half will be cubed, half will be puréed.
2 tbsp Olive Oil: For roasting.
- The Base
1.5 cups Arborio Rice: You must use risotto rice (Arborio or Carnaroli); long-grain rice won’t work.
1 liter Vegetable Stock: Keep this hot on a back burner.
1 small Shallot: Finely diced.
1 clove Garlic: Crushed or minced.
1/2 cup Red Wine: A dry red (like Merlot) adds acidity and reinforces the color.
- The Finish
2 tbsp Cold Butter: Cubed. This is essential for the glossy finish.
1/3 cup Parmesan Cheese: Freshly grated.
Garnish: Goat cheese crumbles or fresh herbs (chives/parsley).
Directions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets individually in foil with a splash of oil and salt. Roast for 45-60 minutes until a knife slides in easily. Peel them once cool enough to handle.
- Prep the Beets: Dice half the beets into small, neat cubes. Blitz the other half in a blender with a splash of stock until you have a smooth purée. Set both aside.
- Toast the Rice: In a large heavy-bottomed pan, heat a glug of oil over medium heat. Sauté the shallots and garlic for 2 minutes (don’t burn them). Add the rice and toast it for 1-2 minutes until the edges turn translucent. This locks in the nutty flavor.
- Deglaze: Pour in the red wine. Stir constantly until the wine has almost completely evaporated and absorbed into the rice.
- Add Stock Slowly: Add a ladle of hot stock. Stir continuously until the liquid is absorbed. Repeat this process—add a ladle, stir, let it absorb—for about 15-18 minutes. The constant movement rubs the grains against each other to release starch.
- Add the Color: When the rice is tender but still has a slight bite (al dente), stir in the beet purée and the diced beet cubes. Cook for 1 more minute to heat through.
- The “Mantecare”: Remove the pan from the heat. This is crucial. Vigorously stir in the cold butter and Parmesan cheese. This creates the final creamy emulsion. Season with salt and pepper to taste.
Notes
- The “Wave” Test: When you tilt the pan, the risotto should flow slowly like lava. If it stands still like a stiff pile of mashed potatoes, it’s too dry—add a splash more stock.
Keep Stock Hot: Don’t add cold stock to the hot rice. It drops the temperature of the pan and stops the cooking process, making the rice gummy.
Don’t Wash the Rice: Unlike regular rice, you need the surface starch for the creamy texture. If you rinse it, you wash away the creaminess.
Be Patient: You can’t rush risotto by turning up the heat. High heat boils the liquid off before the rice cooks inside. Keep it at a steady simmer.
