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Beetroot Risotto
Recipe by Gordon Ramsay
A vibrant vegetarian beetroot risotto that’s creamy, colorful, and perfect for a comforting lunch or dinner. The recipe follows Gordon Ramsay’s technique of slowly adding warm stock to Arborio rice, with roasted beetroot, Parmesan, and a splash of red wine for depth.
MediumItalianServes 4
Printable version with shopping checklist
Source Video
33m
Prep
36m
Cook
10m
Cleanup
1h 19m
Total
Cost Breakdown
Total cost:$10.31
Per serving:$2.58
Critical Success Points
- • Roasting the beetroot to develop sweet, earthy flavor.
- • Gradual addition of warm stock while constantly stirring to release the rice starch.
- • Achieving the correct creamy consistency – the risotto should be fluid, not dry.
Safety Warnings
- • Handle the hot oven and roasting tray with oven mitts.
- • Be careful when adding hot stock to avoid splatter burns.
- • Use a wooden spoon or heat‑proof utensil to stir; metal handles can become very hot.
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