Gordon Ramsay Pea Risotto Recipe

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.

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 Spicy Mexican Eggs Recipe
• Gordon Ramsay Chickpea Kofta Recipe
• Gordon Ramsay Stuffed Chicken Legs Recipe