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–+ servings

Gordon Ramsay Beet Risotto Recipe

A vibrant and creamy beet risotto that combines earthy flavors with rich cheese, perfect for a sophisticated yet comforting meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

  1. Bring the stock to a simmer in a saucepan and keep warm.
  2. Heat butter and olive oil in a pan, add chopped onion, and cook for 5 minutes until softened.
  3. Add shredded beets, cook for 12 minutes, then set half aside.
  4. Add rice and cook for 2 minutes, stirring.
  5. Pour in 1 cup of warm stock, stir until absorbed, then add remaining stock gradually, cooking until rice is al dente (~22 minutes).
  6. Stir in cooked beets, cheese, and poppy seeds; cook until heated through. Add water if too thick.
  7. Spoon into bowls, garnish with sliced beets and extra poppy seeds.

Nutrition

Calories: 450kcalCarbohydrates: 70gProtein: 15gFat: 12gSodium: 600mg

Notes

Use fresh beets for the best flavor and color.

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