Gordon Ramsay Asparagus Risotto is the ultimate celebration of spring in a bowl. It is made with a clever professional technique where the woody stalks are blended into a smooth, bright green purée to infuse the rice, while the tender tips are lightly poached for a contrasting crunch. The result is a visually stunning, emerald-green dish that tastes intensely of fresh asparagus in every bite, balanced by the richness of butter and Parmesan. It is perfect for a light vegetarian lunch or as an elegant starter for an Easter dinner.
Try More Risotto Recipes:
- Gordon Ramsay’s Shrimp Risotto
- Gordon Ramsay Parmesan Risotto Recipe
- Gordon Ramsay Pea Risotto Recipe
Why You Will Love This Asparagus Risotto Recipe:
- Zero Waste: Unlike many recipes that discard the stalks, this method turns them into a flavor bomb purée that dyes the rice a beautiful green.
- Double Texture: You get the creamy softness of the rice combined with the fresh snap of the blanched asparagus tips.
- Fresh & Light: The addition of lemon juice and zest cuts through the starch, making it feel lighter and zestier than heavy meat risottos.
- Restaurant Presentation: The vivid green color makes it look incredibly sophisticated and appetizing on the plate.
Gordon Ramsay Asparagus Risotto Ingredients
For the Asparagus Prep
- 500 g fresh green asparagus (approx. 2 bunches)
- 1 liter vegetable or chicken stock (high quality)
- Salt and ice water (for shocking)
For the Risotto
- 350 g Arborio or Carnaroli rice
- 2 shallots, finely diced
- 1 celery stalk, finely diced (optional, for crunch)
- 125 ml dry white wine (Sauvignon Blanc is ideal)
- 40 g unsalted butter, cubed and cold
- 60 g Parmesan cheese, grated
- 1 tbsp mascarpone cheese (optional, for extra silkiness)
- 2 tbsp olive oil
- ½ lemon, zested and juiced
- Fresh mint or parsley (for garnish)
How To Make Gordon Ramsay Asparagus Risotto
- Prep the asparagus by snapping off the woody ends. Separate the tender tips (the top 3-4 cm) from the stalks. Chop the stalks into small rounds.
- Blanch the veg by bringing the stock to a boil. Drop the asparagus tips into the boiling stock for 2 minutes until bright green but crisp. Remove them with a slotted spoon and immediately plunge them into a bowl of ice water to stop the cooking and lock in the color.
- Make the green purée by adding the chopped stalks to the same boiling stock. Cook for 4 to 5 minutes until soft. Remove the stalks (keep the stock simmering!) and place them in a blender with a ladle of the hot stock. Blitz until smooth and vibrant green. Set aside.
- Start the base by heating the olive oil in a heavy-based pan over medium heat. Add the diced shallots (and celery if using) and sauté gently for 5 minutes until soft and translucent without browning.
- Toast the rice by adding it to the pan. Stir for 2 minutes to coat the grains in the oil and toast them until the edges are translucent.
- Deglaze by pouring in the white wine. Stir constantly until it has fully evaporated.
- Cook the risotto by adding the hot asparagus-infused stock one ladle at a time. Stir continuously and allow the liquid to absorb before adding the next ladle. Continue for about 15 minutes.
- Add the color when the rice is nearly cooked (about 3 minutes left). Stir in the asparagus stalk purée. The risotto will turn a vivid green. Cook for another 2 to 3 minutes until the rice is al dente.
- Finish the dish (Mantecatura) by removing the pan from the heat. Stir in the blanched asparagus tips (reserve a few for garnish), the cold cubed butter, Parmesan, mascarpone (if using), and lemon zest. Beat vigorously to emulsify.
- Serve immediately with a squeeze of lemon juice, the reserved asparagus tips on top, and a grating of extra Parmesan.
Recipe Tips
- Shock the tips: The ice bath step is non-negotiable. If you skip it, the tips will turn a dull olive-green color instead of staying bright emerald.
- Keep the stock hot: Maintain the stock at a simmer. Adding cold liquid to the hot pan drops the temperature and ruins the creamy texture of the rice.
- Don’t overcook the tips: The tips are the best part. Keep them crisp (“al dente”) to provide a crunchy contrast to the soft rice.
- Lemon lift: Asparagus loves lemon. The final squeeze of acid brightens the grassy notes of the vegetable.
What To Serve With Asparagus Risotto?
- Poached Egg: A classic pairing. Place a soft poached egg on top; the runny yolk creates a rich sauce that mixes with the rice.
- Pan-Fried Fish: This risotto is delicate, making it the perfect side for white fish like sea bass, cod, or halibut.
- Crispy Prosciutto: For a salty crunch, bake a few slices of prosciutto until crisp and crumble them over the top.
How To Store Leftovers Asparagus Risotto?
- Refrigerate: Store in an airtight container in the fridge for up to 3 days. The green color may fade slightly over time.
- Arancini: This is arguably the best risotto for Arancini. The green interior looks fantastic when you bite into the fried ball.
- Freezing: Not recommended, as the texture of the rice and asparagus will degrade.
How To Reheat Leftovers Asparagus Risotto?
- Stovetop: Place the risotto in a pan with a splash of water or stock. Stir gently over medium heat until creamy and hot.
- Important Rule: Add fresh herbs after reheating. The mint or parsley garnish should be added fresh, as reheating herbs can make them taste bitter and brown.
FAQs
If the asparagus is thick, use a vegetable peeler to shave the bottom half of the stalks for your Asparagus Risotto. If you are using thin, young asparagus, peeling is not necessary.
Fresh is far superior for this Asparagus Risotto recipe. Frozen asparagus tends to be mushy and won’t give you the crisp tips or the vibrant purée color.
Yes,Asparagus Risotto provided you use vegetable stock and a vegetarian hard cheese instead of traditional Parmesan (which contains animal rennet).
More Risotto Recipes:
- Gordon Ramsay Beetroot Risotto Recipe
- Gordon Ramsay Tomato Risotto Recipe
- Gordon Ramsay Scallop Risotto Recipe
Asparagus Risotto Nutrition Facts
- Calories: 440 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 550mg
- Total Carbohydrate: 55g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 12g
Gordon Ramsay Asparagus Risotto Recipe
Course: Dinners, Risotto, Lunch, SidesCuisine: American, ItalianDifficulty: Easy4
servings15
minutes25
minutes440
kcalGordon Ramsay Asparagus Risotto is the ultimate celebration of spring in a bowl. It is made with a clever professional technique where the woody stalks are blended into a smooth, bright green purée to infuse the rice, while the tender tips are lightly poached for a contrasting crunch. The result is a visually stunning, emerald-green dish that tastes intensely of fresh asparagus in every bite, balanced by the richness of butter and Parmesan. It is perfect for a light vegetarian lunch or as an elegant starter for an Easter dinner.
Ingredients
500 g fresh green asparagus (approx. 2 bunches)
1 liter vegetable or chicken stock (high quality)
Salt and ice water (for shocking)
- For the Risotto
350 g Arborio or Carnaroli rice
2 shallots, finely diced
1 celery stalk, finely diced (optional, for crunch)
125 ml dry white wine (Sauvignon Blanc is ideal)
40 g unsalted butter, cubed and cold
60 g Parmesan cheese, grated
1 tbsp mascarpone cheese (optional, for extra silkiness)
2 tbsp olive oil
½ lemon, zested and juiced
Fresh mint or parsley (for garnish)
Directions
- Prep the asparagus by snapping off the woody ends. Separate the tender tips (the top 3-4 cm) from the stalks. Chop the stalks into small rounds.
- Blanch the veg by bringing the stock to a boil. Drop the asparagus tips into the boiling stock for 2 minutes until bright green but crisp. Remove them with a slotted spoon and immediately plunge them into a bowl of ice water to stop the cooking and lock in the color.
- Make the green purée by adding the chopped stalks to the same boiling stock. Cook for 4 to 5 minutes until soft. Remove the stalks (keep the stock simmering!) and place them in a blender with a ladle of the hot stock. Blitz until smooth and vibrant green. Set aside.
- Start the base by heating the olive oil in a heavy-based pan over medium heat. Add the diced shallots (and celery if using) and sauté gently for 5 minutes until soft and translucent without browning.
- Toast the rice by adding it to the pan. Stir for 2 minutes to coat the grains in the oil and toast them until the edges are translucent.
- Deglaze by pouring in the white wine. Stir constantly until it has fully evaporated.
- Cook the risotto by adding the hot asparagus-infused stock one ladle at a time. Stir continuously and allow the liquid to absorb before adding the next ladle. Continue for about 15 minutes.
- Add the color when the rice is nearly cooked (about 3 minutes left). Stir in the asparagus stalk purée. The risotto will turn a vivid green. Cook for another 2 to 3 minutes until the rice is al dente.
- Finish the dish (Mantecatura) by removing the pan from the heat. Stir in the blanched asparagus tips (reserve a few for garnish), the cold cubed butter, Parmesan, mascarpone (if using), and lemon zest. Beat vigorously to emulsify.
- Serve immediately with a squeeze of lemon juice, the reserved asparagus tips on top, and a grating of extra Parmesan.
Notes
- Shock the tips: The ice bath step is non-negotiable. If you skip it, the tips will turn a dull olive-green color instead of staying bright emerald.
Keep the stock hot: Maintain the stock at a simmer. Adding cold liquid to the hot pan drops the temperature and ruins the creamy texture of the rice.
Don’t overcook the tips: The tips are the best part. Keep them crisp (“al dente”) to provide a crunchy contrast to the soft rice.
Lemon lift: Asparagus loves lemon. The final squeeze of acid brightens the grassy notes of the vegetable.
