Gordon Ramsay Pea Risotto Recipe

Gordon Ramsay Pea Risotto is a vibrant, emerald-green dish that celebrates the freshness of simple ingredients. Unlike a standard risotto where vegetables are just thrown in, Gordon uses peas in two ways: whole for texture and pureed for a stunning color and intense flavor base. Often finished with mascarpone cheese and fresh mint, this dish is lighter and fresher than traditional meat-heavy risottos, making it a perfect starter or a light summer main course.

Try More Recipe:

• Gordon Ramsay’s Mushroom Risotto
• Gordon Ramsay’s Bang Bang Cauliflower
• Gordon Ramsay’s Glazed Carrots

Why You Will Love This Pea Risotto Recipe:

• Vibrant Color: The secret pea purée turns the rice a beautiful bright green, making it visually impressive.
• Double Pea Flavor: By using both blended and whole peas, you get a depth of sweetness that you don’t get from just tossing peas into rice.
• Lighter & Zesty: The addition of lemon zest and fresh mint makes this risotto feel fresh and aromatic rather than heavy and starchy.
• Quick Cooking: Peas cook instantly, so unlike roasted veg risottos, the add-ins don’t require extra prep time.
• Vegetarian Feast: It’s a restaurant-quality meal that is naturally meat-free (if using vegetable stock).

Gordon Ramsay Pea Risotto Ingredients

• 300g Arborio or Carnaroli rice
• 300g frozen peas (defrosted) or fresh peas
• 1 liter vegetable stock (high quality)
• 1 shallot, finely diced
• 2 cloves garlic, finely chopped
• 100ml dry white wine
• 50g butter (cubed and cold)
• 50g Parmesan cheese, grated
• 2 tbsp Mascarpone cheese (optional, for extra creaminess)
• Olive oil
• Fresh mint leaves, chopped
• Lemon zest (half a lemon)
• Salt and freshly ground black pepper

How To Make Gordon Ramsay Pea Risotto

1. Make the Pea Purée: Blanch half of the peas (150g) in boiling water for 2 minutes. Drain and place them in a blender with a splash of water (or stock) and a drizzle of olive oil. Blitz until smooth. Set this vibrant green purée aside. Keep the other half of the peas whole.
2. Prep the Stock: Pour the vegetable stock into a saucepan and keep it simmering gently on a back burner.
3. The Base: Heat a splash of olive oil in a large heavy-based pan. Add the diced shallot and cook gently for 2-3 minutes until soft but not browned. Add the garlic and cook for another minute.
4. Toast the Rice: Add the rice to the pan. Stir constantly for 1-2 minutes until the grains are hot and slightly translucent at the edges. Season with a pinch of salt.
5. Deglaze: Pour in the white wine. Stir until it has completely evaporated and the alcohol smell has gone.
6. Cook the Rice: Begin adding the hot stock, one ladle at a time. Stir frequently (massaging the starch out of the rice). Wait until the liquid is almost absorbed before adding the next ladle. Repeat this for about 15 minutes.
7. Add Peas: When the rice is nearly cooked (tender but still has a slight bite), stir in the remaining whole peas. Cook for 2 more minutes.
8. The Green Transformation: Remove the pan from the heat. Stir in the pea purée. The risotto will turn a stunning bright green.
9. Finish (Mantecatura): Beat in the cold cubed butter, Parmesan cheese, and mascarpone (if using). Stir vigorously to make it creamy.
10. Serve: Stir in the lemon zest and fresh chopped mint. Season to taste. Serve immediately.

Recipe Tips

• Don’t Boil the Purée: Add the pea purée right at the end. If you cook it with the rice for too long, the bright green color will fade to a dull olive drab.
• Use Frozen Peas: Honestly, frozen peas are often sweeter and better for this recipe than fresh ones unless they were picked that morning. They also retain their color better.
• Lemon is Key: The lemon zest cuts through the richness of the starch and cheese, lifting the flavor of the peas significantly.
• The “Wave”: The final texture should be loose enough to spread slightly when tilted on a plate. If it stands up like a tower, it’s too dry—add a splash more stock.

What To Serve With Pea Risotto?

• Seared Scallops: The sweetness of peas pairs perfectly with seafood. Three pan-seared scallops on top make this a luxury meal.
• Lamb Chops: Peas and lamb are a classic combination. Serve this as a side to grilled lamb cutlets.
• Crispy Pancetta: For a non-vegetarian crunch, crumble some crispy fried pancetta or prosciutto over the top.
• White Fish: A simple fillet of pan-fried Sea Bass or Cod sits beautifully on this light risotto.

How To Store Leftovers Pea Risotto?

• Refrigerate: Cool quickly and store in an airtight container for 2 days.
• Freeze: Not recommended. The rice becomes grainy and the peas lose their texture.

How To Reheat Leftovers Pea Risotto?

• Stovetop: Place in a saucepan with a splash of water or stock. Stir gently over medium heat.
• Arancini: Leftover pea risotto makes incredible Arancini (fried rice balls). The green inside looks fantastic when bitten into.

FAQs

More Recipes:

• Gordon Ramsay Beef Stroganoff Recipe
• Gordon Ramsay Poached Salmon
• Gordon Ramsay Salmon Cakes

Pea Risotto Nutrition Facts

Serving Size: 1 bowl

• Calories: 480 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 650mg
• Total Carbohydrate: 65g
• Dietary Fiber: 6g
• Sugars: 4g

Gordon Ramsay Pea Risotto Recipe

Recipe by Sophie LaneCourse: Risotto, Dinner, LunchCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

480

kcal

Gordon Ramsay Pea Risotto is a vibrant, emerald-green dish that celebrates the freshness of simple ingredients. Unlike a standard risotto where vegetables are just thrown in, Gordon uses peas in two ways: whole for texture and pureed for a stunning color and intense flavor base. Often finished with mascarpone cheese and fresh mint, this dish is lighter and fresher than traditional meat-heavy risottos, making it a perfect starter or a light summer main course.

Ingredients

• 300g Arborio or Carnaroli rice

• 300g frozen peas (defrosted) or fresh peas

• 1 liter vegetable stock (high quality)

• 1 shallot, finely diced

• 2 cloves garlic, finely chopped

• 100ml dry white wine

• 50g butter (cubed and cold)

• 50g Parmesan cheese, grated

• 2 tbsp Mascarpone cheese (optional, for extra creaminess)

• Olive oil

• Fresh mint leaves, chopped

• Lemon zest (half a lemon)

• Salt and freshly ground black pepper

Directions

• Make the Pea Purée: Blanch half of the peas (150g) in boiling water for 2 minutes. Drain and place them in a blender with a splash of water (or stock) and a drizzle of olive oil. Blitz until smooth. Set this vibrant green purée aside. Keep the other half of the peas whole.
• Prep the Stock: Pour the vegetable stock into a saucepan and keep it simmering gently on a back burner.
• The Base: Heat a splash of olive oil in a large heavy-based pan. Add the diced shallot and cook gently for 2-3 minutes until soft but not browned. Add the garlic and cook for another minute.
• Toast the Rice: Add the rice to the pan. Stir constantly for 1-2 minutes until the grains are hot and slightly translucent at the edges. Season with a pinch of salt.
• Deglaze: Pour in the white wine. Stir until it has completely evaporated and the alcohol smell has gone.
• Cook the Rice: Begin adding the hot stock, one ladle at a time. Stir frequently (massaging the starch out of the rice). Wait until the liquid is almost absorbed before adding the next ladle. Repeat this for about 15 minutes.
• Add Peas: When the rice is nearly cooked (tender but still has a slight bite), stir in the remaining whole peas. Cook for 2 more minutes.
• The Green Transformation: Remove the pan from the heat. Stir in the pea purée. The risotto will turn a stunning bright green.
• Finish (Mantecatura): Beat in the cold cubed butter, Parmesan cheese, and mascarpone (if using). Stir vigorously to make it creamy.
• Serve: Stir in the lemon zest and fresh chopped mint. Season to taste. Serve immediately.

Notes

• Don’t Boil the Purée: Add the pea purée right at the end. If you cook it with the rice for too long, the bright green color will fade to a dull olive drab.
  Use Frozen Peas: Honestly, frozen peas are often sweeter and better for this recipe than fresh ones unless they were picked that morning. They also retain their color better.
  Lemon is Key: The lemon zest cuts through the richness of the starch and cheese, lifting the flavor of the peas significantly.
  The “Wave”: The final texture should be loose enough to spread slightly when tilted on a plate. If it stands up like a tower, it’s too dry—add a splash more stock.