Gordon Ramsay Beetroot Risotto Recipe

This easy and creamy Beetroot Risotto is a delicious, comforting dish perfect for any occasion. Made with simple ingredients like fresh beetroot, risotto rice, and Parmigiano, it’s quick to prepare and full of vibrant flavors. You can easily customize it with your favorite toppings or add a touch of horseradish cream for extra zing!

Ingredients Needed:

• 600g beetroot leaves, trimmed
• 1.0L chicken stock
• 100g unsalted butter, chopped
• 20g smoked belly bacon rasher, skin trimmed and chopped
• 200g onion, roughly chopped
• 125ml verjuice
• 2 garlic cloves, finely chopped
• 400g risotto rice
• 1 tsp sea salt
• 200g celery, finely sliced
• 75g Parmigiano Reggiano, coarsely grated
• 80ml extra virgin olive oil, plus extra for drizzling
• 20g horseradish cream (optional)
• Small handful of flat-leaf parsley, chopped.
• 1 lemon, cut into wedges, to serve

How To Make Beetroot Risotto Recipe?

1. Cook the Beetroot: Wash the beetroot and place it in a saucepan of cold salted water. Bring to a simmer, cover, and cook for 40 minutes to 1 hour until tender.
2. Prepare the Beetroot: Drain the beetroot, reserving 250ml (1 cup) of cooking liquid if using young beetroot. Let it cool, then peel the skin off and grate the beetroot.
3. Heat the Stock: Bring the chicken stock to a boil and keep warm. If using the beetroot cooking liquid, keep it warm too.
4. Cook the Bacon: In a pan, melt butter with olive oil over medium heat. Add the chopped bacon and cook for 1 minute.
5. Sauté the Vegetables: Add chopped onion to the pan and cook for 5 minutes. Then, add garlic and cook for another 2 minutes until golden.
6. Add the Rice: Stir in the rice to coat it in the butter and oil. Make a well in the center, add verjuice, and cook until it evaporates.
7. Add Stock Gradually: Stir in 2 tsp salt. Add the warm stock, one ladle at a time, stirring constantly. Wait for each addition to be absorbed before adding more. Use about two-thirds of the stock.
8. Add Beetroot and Celery: Stir in the grated beetroot and taste for seasoning. Add more stock if needed, then stir in the celery. Use the rest of the stock and cook until the rice is al dente and the risotto is thick (about 20 minutes).
9. Finish the Risotto: Stir in the remaining olive oil and grated Parmigiano.
10. Serve: Serve with parsley, a drizzle of olive oil, and black pepper. Add lemon wedges and horseradish cream if you like.

Recipe Tips:

• Use fresh beetroot: Fresh beetroot makes the risotto more flavorful and colorful.
• Stir constantly: Stir while adding stock to make sure the rice cooks well and is creamy.
• Keep stock warm: Warm stock helps the rice cook faster and soak in the flavor better.
• Don’t overcook: Make sure the rice is tender but still has a little bite.
• Taste and adjust seasoning: Check the seasoning before serving and add more salt or pepper if needed.

How To Store & Reheat Leftovers?

• Refrigerate: Let the risotto cool to room temperature before storing it in an airtight container in the fridge for up to 2 days.
• Freeze: Freeze the risotto for up to 1 month.
• Reheat: Heat the risotto on low in a pan. Stir often and add stock or water to make it creamy again.

Nutrition Facts:

• Calories: 488 kcal
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 26mg
• Sodium: 631mg
• Potassium: 588mg
• Total Carbohydrate: 74g
• Dietary Fiber: 6g
• Sugars: 15g
• Protein: 11g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Pea Risotto Recipe
• Gordon Ramsay Scallop Risotto Recipe
• Gordon Ramsay Butternut Squash Risotto Recipe