Gordon Ramsay Beet Risotto Recipe

THE FIRST TIME I SCREWED THIS UP…

I thought beet risotto was just risotto… dyed pink. I was wrong.

The first time I made it, it looked beautiful but tasted flat—like earthy rice pudding. I shredded raw beets straight in, rushed the stock, and dumped cheese in cold. The texture was gluey. No balance, no bite, just beet.

But when I studied Ramsay’s approach—his layering of heat, his decision to cook and split the beet mix, and his use of pecorino instead of parmesan—it changed everything. This isn’t just a vegetable risotto. It’s a masterclass in timing, flavor control, and visual impact.

You’re about to learn how to actually make beet risotto that earns its color.

Why This Works (And Where Most Go Wrong)

The biggest failures with beet risotto?

• Underseasoned stock
• Unbalanced sweetness from raw or overcooked beets
• Overstirred, gluey rice
• Adding cheese too early

Gordon’s method fixes all of it:

• He cooks the beets down first—then splits them, so you keep depth and brightness.
• Pecorino instead of parmesan? Smart. It’s saltier, younger, and cuts the earthiness.
• Poppy seeds aren’t garnish—they add crunch and contrast.

This recipe builds flavor in waves: onion first, then beets, then rice, then stock, and finally—heat-off—cheese and acid if needed.

INGREDIENTS THAT ACTUALLY MATTER

• 1.8L chicken stock – You need rich, warm, seasoned stock. Weak broth = weak risotto.
• 60g unsalted butter + 60ml olive oil – Start with both. Butter softens, oil carries heat.
• 1 sweet onion – Balances beet earthiness. Don’t swap for sharp yellow.
• 2 large beets – Coarsely shredded. Fresh is non-negotiable.
• 480g Arborio rice – Needs to be high-starch. Carnaroli works too, but don’t grab long grain.
• 170g young pecorino – It’s brighter and saltier than Parm. Parmesan works, but loses that edge.
• 2 tsp poppy seeds – Not just for looks. Adds bite. Toast them slightly if you want more aroma.

How To Make Gordon Ramsay Beet Risotto

Bring your stock to a gentle simmer on a back burner. If it’s not hot, the rice temperature drops every time you add liquid—and that’s how you kill the creaminess.

In a wide pan, melt butter and olive oil. Add the finely chopped onion and sweat it for 5–6 minutes. No browning. Just soft, sweet, and translucent.

Now, add your shredded beets. Cook them down for 12 minutes. Let the pan go dry. That’s key. You want that deep, roasted beet flavor to form—almost like a quick beet confit.

Set aside half the beets. They’ll come in later to pop color and texture.

Add the rice and toast it dry for 2 minutes. Stir constantly. You’re coating the grains in fat and letting the outside start to harden. That’s how you get the bite.

Ladle in hot stock—just one cup at a time. Stir just enough to keep the rice moving, not vigorously. Each ladle should absorb before you add the next. This takes 20–25 minutes. The goal: soft rice with a creamy emulsion and a slight core.

Once the rice is al dente, fold in the reserved beets, cheese, and poppy seeds. Off the heat. Stir gently. Taste. Adjust with salt, maybe a few drops of lemon or white wine vinegar if it needs brightness.

Serve in warm bowls. Garnish with thin beet slices and a pinch of poppy seeds.

WHAT GORDON RAMSAY SAYS ABOUT THIS DISH

“You eat with your eyes first. That color has to sing on the plate.”

He’s right. The visual is half the impact. Don’t overmix the final beets—they should stain, not smother.

“The key to any risotto is momentum. Keep the rice moving, but don’t kill it.”

This was a game-changer for me. I used to stir like a maniac. Now I let the rice breathe between stirs.

“Cheese goes in last. Always. Otherwise, it clumps.”

Confirmed. Adding pecorino too early gave me stringy globs.

WHAT I GOT WRONG (AND HOW I FIXED IT)

• Used cold stock. Result: starchy mess. Fixed by keeping it simmering, not just warm.
• Added cheese too early. Turned gluey. Now I take the pan off the heat first.
• Didn’t cook beets long enough. Tasted raw. 12 minutes minimum is the sweet spot.
• Stirred too much. Learned to go gentle after each ladle—treat it like a risotto, not oatmeal.

Variations That Actually Hold Up

• Swap pecorino for goat cheese – Adds tang and cream, but you’ll lose the salt. Adjust accordingly.
• Finish with orange zest – Incredible contrast. Adds brightness without acid.
• Add horseradish cream on top – Ramsay-style garnish. Just a touch. It punches through the beet.

Don’t add garlic or herbs. They clutter the dish. Beets want space.

PRO TIPS THAT CHANGE THE GAME

• Toast your poppy seeds in a dry pan before adding. Tiny move, big aroma.
• Wipe the rim of your plate after serving. The color smears—presentation matters.
• Add a splash of stock just before serving to loosen it. Risotto tightens fast.
• Use a wide pan. Tall pots make uneven rice.

STORAGE + LEFTOVER MOVES

Fridge: Airtight container, up to 3 days.
Freezer: You can freeze it, but texture suffers. Freeze only if you’ll reheat gently.
Reheat: In a pan with a splash of stock or water. Stir until creamy again. Don’t microwave.
Leftover move: Form into patties, coat in breadcrumbs, pan-fry. Beet arancini vibes.

FAQS

Q: Can I use roasted beets instead?
A: You’ll lose the earthy sweetness that develops from cooking them down in the pan. Raw shredded works best for flavor absorption.

Q: Is Arborio the only rice that works?
A: Carnaroli is actually better if you can find it. Holds structure longer.

Q: Why poppy seeds?
A: Textural contrast. They’re not for flavor—they break the monotony of cream.

Q: Can I make it vegan?
A: Yes. Use veggie stock, olive oil only, and swap pecorino for vegan cheese or cashew cream. But you’ll lose some of the salty balance.

Try More Recipes:

• Gordon Ramsay Chicken Biryani Recipe 
• Gordon Ramsay Goat Biryani Recipe 
• Gordon Ramsay Prawn Pilaf Recipe 
• Gordon Ramsay Prawn Risotto Recipe