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Gordon Ramsay Pea Risotto Recipe

Gordon Ramsay Pea Risotto Recipe
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This easy and creamy Pea Risotto is a quick and delicious meal perfect for any night. With a simple blend of Arborio rice, fresh peas, and Parmesan, it’s a comforting dish that can be made with everyday ingredients.

Ingredients Needed:

  • 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 from frozen
  • 120ml dry white wine
  • 100g Parmesan cheese, finely grated and 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 Pea Risotto Recipe?

  1. Prepare the Broth: Heat the vegetable stock in a saucepan and keep it warm on low heat.
  2. Cook Shallots: Heat butter in a large pan, add chopped shallots, and cook for 4 minutes until soft.
  3. Add Garlic: Stir in minced garlic and cook for 30 seconds.
  4. Cook Rice: Add rice to the pan, stir to coat, and cook for 2-5 minutes until the rice is slightly translucent.
  5. Add Peas: Stir in the peas and cook for 3-5 minutes.
  6. Add Liquids: Pour in 120ml (½ cup) of warm broth and a splash of wine. Stir until absorbed.
  7. Cook Risotto: Continue adding broth and wine in small amounts, stirring until absorbed. Cook for 25–35 minutes until rice is al dente.
  8. Finish Risotto: Remove from heat, stir in mascarpone, Parmesan, and black pepper. Taste and add salt if needed.
  9. Add Herbs: Stir in tarragon, chives, and lemon juice.
  10. Serve: Serve in bowls and top with lemon zest, mint, and remaining Parmesan.
Gordon Ramsay Pea Risotto Recipe
Gordon Ramsay Pea Risotto Recipe

Recipe Tips:

  • Keep the broth warm: Warm broth helps the rice cook evenly and soak up the liquid better.
  • Stir often: Stir the risotto to stop the rice from sticking and cook it evenly.
  • Add liquid slowly: Add broth and wine in small amounts, letting the rice absorb it before adding more.
  • Taste as you cook: Taste the risotto and adjust seasoning to make it perfect.
  • Use fresh peas: Fresh or thawed peas give the best flavor.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the risotto cool, then put it in an airtight container in the fridge for up to 2 days.
  • Freeze: Cool the risotto completely, then freeze it in a container for up to 1 month.
  • Reheat: Heat the risotto in a pan over low heat with a little broth or water, stirring until hot.

Nutrition Facts:

  • Calories: 584 kcal
  • Total Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 39mg
  • Sodium: 900mg
  • Potassium: 230mg
  • Total Carbohydrate: 91g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 18g

Try More Gordon Ramsay Recipes:

Gordon Ramsay Pea Risotto Recipe
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Gordon Ramsay Pea Risotto Recipe

Recipe by Gordon RamsayCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

584

kcal

This easy and creamy Pea Risotto is a quick and delicious meal perfect for any night. With a simple blend of Arborio rice, fresh peas, and Parmesan, it’s a comforting dish that can be made with everyday ingredients.

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 from frozen

  • 120ml dry white wine

  • 100g Parmesan cheese, finely grated and 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

Directions

  • Prepare the Broth: Heat the vegetable stock in a saucepan and keep it warm on low heat.
  • Cook Shallots: Heat butter in a large pan, add chopped shallots, and cook for 4 minutes until soft.
  • Add Garlic: Stir in minced garlic and cook for 30 seconds.
  • Cook Rice: Add rice to the pan, stir to coat, and cook for 2-5 minutes until the rice is slightly translucent.
  • Add Peas: Stir in the peas and cook for 3-5 minutes.
  • Add Liquids: Pour in 120ml (½ cup) of warm broth and a splash of wine. Stir until absorbed.
  • Cook Risotto: Continue adding broth and wine in small amounts, stirring until absorbed. Cook for 25–35 minutes until rice is al dente.
  • Finish Risotto: Remove from heat, stir in mascarpone, Parmesan, and black pepper. Taste and add salt if needed.
  • Add Herbs: Stir in tarragon, chives, and lemon juice.
  • Serve: Serve in bowls and top with lemon zest, mint, and remaining Parmesan.

Notes

  • Keep the broth warm: Warm broth helps the rice cook evenly and soak up the liquid better.
  • Stir often: Stir the risotto to stop the rice from sticking and cook it evenly.
  • Add liquid slowly: Add broth and wine in small amounts, letting the rice absorb it before adding more.
  • Taste as you cook: Taste the risotto and adjust seasoning to make it perfect.
  • Use fresh peas: Fresh or thawed peas give the best flavor.

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