Gordon Ramsay Beetroot Risotto Recipe

This Gordon Ramsay Beetroot Risotto is a vibrant and earthy recipe, which is made with fresh beetroot and rich Parmigiano Reggiano. It’s the perfect dish for when you want something as beautiful as it is comforting, ready in about 1 hour and 45 minutes.

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Gordon Ramsay Beetroot Risotto Ingredients

• 600g fresh beetroot, leaves trimmed
• 1.0L (about 4 cups) chicken stock
• 100g (about 7 tbsp) unsalted butter, chopped
• 80ml (about ⅓ cup) extra virgin olive oil, plus more for drizzling
• 20g (1 slice) smoked belly bacon rasher, finely chopped
• 200g (1 large) onion, roughly chopped
• 2 garlic cloves, finely chopped
• 400g (about 2 cups) risotto rice (like Arborio or Carnaroli)
• 125ml (½ cup) verjuice (or dry white wine)
• 200g (about 2 stalks) celery, finely sliced
• 75g (about ¾ cup) Parmigiano Reggiano, freshly grated
• 1 tsp sea salt
• Freshly ground black pepper
• 20g (about 1.5 tbsp) horseradish cream (optional, for serving)
• Small handful flat-leaf parsley, chopped
• 1 lemon, cut into wedges

How To Make Gordon Ramsay Beetroot Risotto

1. Cook the Beetroot: Place the whole, unpeeled beetroot in a large pot and cover with salted water. Bring to a boil and simmer for 40–60 minutes, or until they are tender when pierced with a knife. Drain, and once cool enough to handle, peel the skins off and coarsely grate the beetroot.
2. Warm the Stock: While the beetroot cooks, pour the chicken stock into a medium saucepan and keep it at a gentle simmer over low heat.
3. Start the Risotto Base: In a large, heavy-bottomed pan or Dutch oven, melt the butter with the 80ml of olive oil over medium heat. Add the chopped bacon and cook for 1 minute. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 2 more minutes until fragrant.
4. Toast the Rice: Stir in the risotto rice and cook for 2-3 minutes, stirring constantly, to toast the grains.
5. Deglaze and Add Liquid: Create a well in the center of the rice and pour in the verjuice (or white wine). Let it bubble and cook until it has completely evaporated.
6. Gradually Add Stock: Begin adding the warm stock one ladleful at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle.
7. Add Vegetables: After you have used about two-thirds of the stock, stir in the grated beetroot and the finely sliced celery. Continue adding the remaining stock, one ladle at a time, until the risotto is creamy and the rice is cooked but still has a slight al dente bite.
8. Finish and Serve: Remove the pan from the heat. Stir in the grated Parmigiano Reggiano. Season with salt and pepper to taste. Serve immediately, topped with a drizzle of olive oil, chopped parsley, a wedge of lemon, and a dollop of horseradish cream, if using.

Recipe Tips

• How to get the best flavor and color? Using fresh beetroot is essential. Roasting the beetroot instead of boiling it can also yield a deeper, sweeter flavor.
• Why stir constantly? Constant, gentle stirring is the key to a creamy risotto. It helps the rice release its natural starches, which creates a smooth, velvety sauce without needing to add cream.
• Why keep the stock hot? Adding cold stock to the hot rice will shock the grains and interrupt the cooking process, resulting in an uneven texture. Keeping the stock at a simmer is crucial.
• How do I season it correctly? Taste the risotto right at the end, after the salty Parmesan has been added, before you adjust the final seasoning with salt and pepper. A squeeze of fresh lemon juice at the end can also brighten all the flavors.

What To Serve With Beetroot Risotto

This vibrant, earthy risotto is a stunning main course on its own, but also pairs well with:

• Pan-seared scallops or grilled shrimp
• A dollop of goat cheese or crème fraîche
• A simple arugula salad with a lemon vinaigrette
• A glass of crisp white wine, like Sauvignon Blanc

How To Store Beetroot Risotto

• Refrigerate: Risotto is best enjoyed immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days. It will thicken considerably when chilled.
• Reheat: To reheat, add a splash of broth or water to a saucepan with the risotto and warm it gently over low heat, stirring constantly until it becomes creamy again.

Beetroot Risotto Nutrition Facts

• Calories: 488kcal
• Protein: 15g
• Fat: 25g
• Carbohydrates: 50g
• Sodium: 950mg

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

FAQs

Try More Recipes:

• Gordon Ramsay Parmesan Risotto Recipe
• Gordon Ramsay Pea Risotto Recipe