Gordon Ramsay Pea Risotto Recipe

This Gordon Ramsay Pea Risotto Recipe is a creamy and fresh recipe, which is made with sweet peas and Parmesan cheese. It’s a restaurant-quality dish, ready in about 40 minutes.

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Gordon Ramsay Pea Risotto Ingredients

• 1.2 liters vegetable stock or broth
• 15g butter or olive oil
• 3 shallots, finely chopped
• 2 garlic cloves, minced
• 200g Arborio rice
• Kosher salt, to taste
• 150g shelled peas, fresh or thawed
• 120ml dry white wine
• 100g Parmesan cheese, finely grated (divided)
• 60g mascarpone
• Freshly ground black pepper, to taste
• 1 tbsp fresh tarragon, chopped
• 1 tbsp fresh chives, chopped
• 1 lemon, juiced and zested
• 1 tbsp fresh mint leaves, chopped (for garnish)

How To Make Gordon Ramsay Pea Risotto

1. Warm the Stock: Pour the vegetable stock into a saucepan and place it over low heat. Keeping the stock warm is essential for a creamy risotto.
2. Sauté the Aromatics: In a separate large, heavy-bottomed pan or Dutch oven, melt the butter over medium heat. Add the finely chopped shallots and cook for about 4 minutes, until they soften and become translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the Rice: Add the Arborio rice to the pan with the shallots. Stir continuously for 2-5 minutes, ensuring every grain is coated in butter and becomes slightly translucent at the edges. Add the peas and cook for another 3 minutes.
4. Deglaze and Cook: Pour in the white wine and a ladleful of the warm broth. Stir constantly until the liquid is almost completely absorbed by the rice.
5. Gradually Add Broth: Continue adding the warm broth one ladleful at a time, stirring frequently. Wait for the rice to absorb most of the liquid before adding the next ladle. This process should take about 25-35 minutes, or until the rice is ‘al dente’—cooked through but still with a slight bite.
6. Finish with Creaminess and Herbs: Remove the pan from the heat. Stir in the mascarpone, half of the grated Parmesan cheese, the lemon juice, and a pinch of black pepper. Mix vigorously to create a creamy consistency. Taste and adjust with salt if needed. Gently fold in the chopped tarragon and chives.
7. Serve and Garnish: Spoon the risotto into warm bowls. Garnish with the remaining Parmesan cheese, fresh lemon zest, and chopped mint leaves. Serve immediately.

Recipe Tips

• Why is warm stock important? Adding cold liquid to the hot rice will shock it, hindering the starch-release process. Keeping the broth at a gentle simmer ensures the rice cooks evenly and results in a much creamier texture.
• How do I get the creamiest texture? The key is patience. Add the warm broth gradually, one ladle at a time, and stir frequently. This constant agitation rubs the starch off the surface of the rice, which is what creates the signature creamy sauce.
• How do I know when the risotto is done? The perfect risotto should be ‘al dente’—tender with a slight chew in the center of each grain. The best way to know is to taste it frequently during the last 10 minutes of cooking. It should be soft and creamy, but not mushy.
• What’s the best way to use leftovers? Cold, leftover risotto is perfect for making arancini (fried risotto balls) or crispy risotto cakes. Form the cold risotto into patties, coat them in breadcrumbs, and pan-fry in a little olive oil until golden brown and crisp on both sides.

What To Serve With Pea Risotto

This risotto is a wonderful main course on its own, but it also pairs beautifully with:

• Pan-seared scallops or shrimp
• A simple grilled chicken breast
• Roasted asparagus spears
• A light arugula salad with a lemon vinaigrette

How To Store Pea Risotto

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The risotto will thicken considerably once cold. To reheat, add a splash of broth or water and gently warm it in a saucepan over low heat, stirring until creamy.

Pea Risotto Nutrition Facts

• Calories: 584 kcal
• Carbohydrates: 85g
• Protein: 20g
• Fat: 18g
• Fiber: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Scallop Risotto Recipe
• Gordon Ramsay Beet Risotto Recipe