Gordon Ramsay Beet Risotto Recipe

This Gordon Ramsay Beet Risotto Recipe is a creamy and vibrant recipe, which is made with shredded beets and pecorino cheese. It’s a restaurant-quality dish, ready in about 49 minutes.

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Gordon Ramsay Beet Risotto Recipe Ingredients

• 1.8L chicken stock (or 825ml low-sodium broth + 825ml water)
• 60g unsalted butter
• 60ml extra-virgin olive oil
• 1 sweet onion, finely chopped
• 2 large beets, shredded (plus thin slices for garnish)
• 480g arborio rice
• 170g young pecorino, grated
• 2 tsp poppy seeds (plus more for garnish)

How To Make Gordon Ramsay Beet Risotto Recipe

1. Warm the Stock: In a saucepan, bring the chicken stock to a gentle simmer. Keep it warm over low heat throughout the cooking process.
2. Sauté the Onion: In a large, wide pan, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened and translucent, but not browned.
3. Cook the Beets: Add the shredded beets to the pan with the onions. Cook for about 12 minutes, stirring occasionally, until the beets are tender and the pan is relatively dry. Remove half of the cooked beet mixture and set it aside for later.
4. Toast the Rice: Add the arborio rice to the pan with the remaining beets. Stir continuously for 2 minutes to toast the grains.
5. Cook the Risotto: Pour in one ladleful (about 1 cup) of the warm stock and stir until it is almost completely absorbed. Continue adding the stock, one ladleful at a time, allowing each addition to be absorbed before adding the next. Stir frequently. This process should take about 22 minutes, or until the rice is cooked al dente (tender with a slight bite).
6. Finish and Serve: Stir in the reserved cooked beets, the grated pecorino cheese, and the poppy seeds. Cook for another minute until everything is heated through. If the risotto is too thick, stir in a final splash of stock or hot water to loosen it. Spoon the risotto into warm bowls and garnish with thin slices of beet and extra poppy seeds.

Recipe Tips

• How do you get more flavor from the poppy seeds? For a bigger aromatic impact, toast the poppy seeds in a dry pan over medium heat for a minute or two until fragrant before adding them to the risotto.
• Why is a wide pan important for risotto? A wide, shallow pan provides more surface area, which helps the rice cook in an even layer and allows the liquid to evaporate properly. A tall, narrow pot can result in unevenly cooked, mushy rice.
• How do you get the perfect creamy consistency? Risotto tightens and thickens very quickly as it sits. Just before serving, stir in an extra splash of warm stock to loosen the risotto to a perfect, flowing, creamy consistency.
• What’s a simple presentation trick? The vibrant beet color can smear on the plate. For a clean, professional look, carefully wipe the rim of your plate with a clean, damp cloth after spooning in the risotto.

What To Serve With Beet Risotto

This rich and earthy risotto is a standout dish. It pairs well with:

• Pan-seared scallops
• A simple grilled chicken breast
• A dollop of goat cheese or crème fraîche on top
• A simple arugula salad with a lemon vinaigrette

How To Store Beet Risotto

• Best Eaten Fresh: Risotto is famously best when eaten immediately. The texture changes upon cooling and reheating, becoming less creamy.
• Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. It can be used to make arancini (fried risotto balls).

Beet Risotto Nutrition Facts

• Calories: 200 kcal
• Protein: 8g
• Fat: 10g
• Carbohydrates: 20g
• Sodium: 600mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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