Gordon Ramsay Beet Risotto Recipe

This delicious and creamy Beet Risotto is a quick and easy dish that’s perfect for a comforting dinner. With tender beets and freshly grated pecorino cheese, this risotto is packed with flavor and nutrients. It’s a flexible recipe, allowing you to use simple ingredients while still creating a vibrant meal.

Ingredients Needed:

• 1.8L chicken stock or 825ml low-sodium broth mixed with 825ml water
• 60g unsalted butter
• 60ml extra-virgin olive oil
• 1 large sweet onion, finely chopped
• 2 large beets, peeled and coarsely shredded, plus thinly sliced beets for garnish
• 480g arborio rice
• 170g young pecorino cheese, freshly grated
• 2 teaspoons poppy seeds, plus more for garnish

How To Make Beet Risotto  Recipe?

1. Heat the stock: In a saucepan, bring the chicken stock to a simmer. Keep it warm on low heat.
2. Cook the onions: Heat the butter and olive oil in a medium pan. Add the chopped onion and cook for 5 minutes until softened.
3. Cook the beets: Add the shredded beets to the pan. Cook for 12 minutes, stirring, until the pan is dry. Set half of the cooked beets aside.
4. Prepare the rice: Add the rice to the pan and cook, stirring, for 2 minutes.
5. Add the stock: Pour in 1 cup of warm stock and stir until most of it is absorbed. Continue adding stock, one cup at a time, and stirring until the rice is cooked al dente, about 22 minutes.
6. Finish the risotto: Stir in the cooked beets, cheese, and poppy seeds. Cook until everything is heated through. If it’s too thick, add a little water.
7. Serve: Spoon the risotto into bowls and garnish with sliced beets and extra poppy seeds.

Recipe Tips:

• Stir Often: Stir the risotto as you add stock to make it creamy and prevent sticking.
• Add Stock Slowly: Add 1 cup of stock at a time so the rice absorbs well and gets the right texture.
• Use Fresh Beets: Freshly shredded beets make the dish tastier and brighter.
• Don’t Overcook: The rice should be soft but with a little bite.
• Fix Thickness: If the risotto is too thick, just add a bit of water or stock to get the right texture.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Beet Risotto cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: You can freeze the risotto, but it’s not the best for texture. Let it cool, then store it in a freezer-safe container for up to 1 month.
• Reheat: Heat the risotto in a pan on medium heat. Stir and add water or stock to keep it creamy.

Nutrition Facts:

• Calories: 200 kcal
• Total Fat: 20 g
• Saturated Fat: 4 g
• Cholesterol: 10 mg
• Sodium: 100 mg
• Potassium: 300 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 5 g
• Sugars: 8 g
• Protein: 4 g

Try More Gordon Ramsay Recipe:

• Gordon Ramsay Bouillabaisse Recipe
• Gordon Ramsay Beef Stew And Dumplings Recipe
• Gordon Ramsay Bolognese Sausage Recipe
• Gordon Ramsay Shrimp Scampi Recipe