Gordon Ramsay Asparagus Risotto Recipe

Gordon Ramsay Asparagus Risotto Recipe

This delicious and creamy asparagus risotto is a quick and easy meal that’s perfect for any occasion. Made with fresh asparagus, fragrant lemon, and parmesan, it’s a comforting dish that you can customize with common ingredients. Ideal for a weeknight dinner or a special gathering, this risotto is sure to impress!

Ingredients Needed:

  • 6 cups low-sodium chicken stock or vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 1 pound asparagus, cut on the bias into 1-inch pieces
  • 4 large garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 lemon, zested and juiced
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup freshly chopped dill, plus more for garnish (or 1 ½ teaspoons dried)

How To Make Asparagus Risotto Recipe?

  1. Warm the stock: Heat the stock in a small pan on low. Keep it warm but not boiling.
  2. Cook the asparagus: Heat 2 tbsp olive oil in a large pan. Add onion, asparagus, garlic, pepper, and 1 tsp salt. Cook for 3 minutes. Add 2 tbsp lemon juice, and cook for another 2-3 minutes. Remove and set aside.
  3. Cook the rice: In the same pan, add 1 tbsp olive oil. Stir in the rice for 1 minute. Add 3/4 cup warm stock and stir. Let it absorb. Continue adding stock, a little at a time, until the rice is creamy and al dente about 25 minutes.
  4. Finish the risotto: Remove from heat. Stir in parmesan, asparagus, dill, and lemon zest. Taste and adjust seasoning. Serve with extra herbs if desired.
Gordon Ramsay Asparagus Risotto Recipe
Gordon Ramsay Asparagus Risotto Recipe

Recipe Tips:

  • Use warm stock: Always keep the stock warm while making risotto to help the rice absorb better and cook evenly.
  • Stir constantly: Stir the risotto regularly to release the rice’s starch, which makes it creamy.
  • Add stock gradually: Don’t add too much stock at once—add a little at a time and wait for it to absorb before adding more.
  • Cook the rice al dente: Make sure the rice is soft but still has a slight bite al dente for the perfect texture.
  • Adjust seasoning at the end: Taste and adjust the salt, pepper, and lemon juice before serving to get the perfect flavor.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the risotto cool to room temperature, then store it in an airtight container in the fridge for 2-3 days.
  • Freeze: You can freeze risotto for up to 1 month.
  • Reheat: Heat the risotto in a pan over low heat. Add a little stock or water and stir until hot.

Nutrition Facts:

  • Calories: 300 kcal
  • Total Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 10mg
  • Sodium: 630mg
  • Total Carbohydrate: 34g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 10g

Try More Gordon Ramsay Recipes:

Gordon Ramsay Asparagus Risotto Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:300 kcal Best Season:Suitable throughout the year

Description

This delicious and creamy asparagus risotto is a quick and easy meal that’s perfect for any occasion. Made with fresh asparagus, fragrant lemon, and parmesan, it’s a comforting dish that you can customize with common ingredients. Ideal for a weeknight dinner or a special gathering, this risotto is sure to impress!

Ingredients

Instructions

  1. Warm the stock: Heat the stock in a small pan on low. Keep it warm but not boiling.
  2. Cook the asparagus: Heat 2 tbsp olive oil in a large pan. Add onion, asparagus, garlic, pepper, and 1 tsp salt. Cook for 3 minutes. Add 2 tbsp lemon juice, and cook for another 2-3 minutes. Remove and set aside.
  3. Cook the rice: In the same pan, add 1 tbsp olive oil. Stir in the rice for 1 minute. Add 3/4 cup warm stock and stir. Let it absorb. Continue adding stock, a little at a time, until the rice is creamy and al dente about 25 minutes.
  4. Finish the risotto: Remove from heat. Stir in parmesan, asparagus, dill, and lemon zest. Taste and adjust seasoning. Serve with extra herbs if desired.

Notes

  • Use warm stock: Always keep the stock warm while making risotto to help the rice absorb better and cook evenly.
  • Stir constantly: Stir the risotto regularly to release the rice’s starch, which makes it creamy.
  • Add stock gradually: Don’t add too much stock at once—add a little at a time and wait for it to absorb before adding more.
  • Cook the rice al dente: Make sure the rice is soft but still has a slight bite al dente for the perfect texture.
  • Adjust seasoning at the end: Taste and adjust the salt, pepper, and lemon juice before serving to get the perfect flavor.
Keywords:Gordon Ramsay Asparagus Risotto Recipe

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