Gordon Ramsay Pea Risotto – The Step-by-Step Guide to Creamy Perfection

Name: Gordon Ramsay Pea Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1.2 liters vegetable broth (kept warm); 15g unsalted butter or olive oil; 3 shallots, finely diced; 2 garlic cloves, minced; 200g Arborio rice; Kosher salt, to taste; 150g shelled peas (fresh or frozen, thawed); 120ml dry white wine; 100g grated Parmesan cheese (divided); 60g mascarpone cheese; Freshly ground black pepper, to taste; 1 tablespoon fresh tarragon, chopped; 1 tablespoon fresh chives, chopped; Juice and zest of 1 lemon; 1 tablespoon chopped fresh mint (for garnish)

By:

RAMSAY

July 17, 2025

Last Updated

July 17, 2025

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Gordon Ramsay Pea Risotto is the kind of dish that feels like a little kitchen magic—fancy enough to impress, but simple enough for a weeknight. Creamy Arborio rice, sweet green peas, and a kiss of lemon come together in this comforting yet refreshing recipe. If you’ve ever watched Gordon Ramsay stir risotto like a pro and thought, “No way I can do that,” think again. This Gordon Ramsay Pea Risotto is approachable, full of flavor, and totally doable—even if your kids are hangry and the dog won’t stop barking. Let’s make dinner something worth sitting down for.

Table of Contents

What is Gordon Ramsay Pea Risotto Recipe?

At its core, Gordon Ramsay Pea Risotto is a creamy Italian rice dish that walks the line between comfort food and date-night luxury. It starts with a classic risotto base—slowly cooked Arborio rice stirred patiently with warm broth until it turns silky and rich. What sets this version apart? Tender green peas bring a pop of freshness, mascarpone melts in for silky richness, and a hint of lemon with fresh herbs adds that signature Ramsay brightness.

Risotto might seem intimidating, but it’s really just about finding your flow. Ramsay’s approach is all about the process—add broth, stir, maybe sip some wine, and repeat. The result? A creamy, flavorful dish that feels fancy enough for guests but easy enough for a cozy Tuesday night dinner.

Reasons to Try Gordon Ramsay Pea Risotto Recipe

There’s something quietly heroic about a recipe that feels gourmet but doesn’t leave you with a mountain of dishes—and that’s where Gordon Ramsay Pea Risotto shines. First off, it’s incredibly satisfying without being heavy, thanks to the balance of creamy rice and fresh peas. It’s also a great way to sneak some greens into dinner without hearing complaints from the peanut gallery.

Whether you’re cooking for picky kids, entertaining guests, or just craving something cozy and delicious, this dish delivers. Plus, it reheats like a dream (hello, fancy leftovers). Honestly, it’s one of those meals that makes you feel like a kitchen boss.

Ingredients Needed to Make Gordon Ramsay Pea Risotto

Ingredients for Gordon Ramsay Pea Risotto laid out — Ingredients for Gordon Ramsay’s creamy pea risotto recipe

Making a delicious Gordon Ramsay Pea Risotto starts with a few simple yet high-impact ingredients that come together in the most beautiful, creamy harmony. The beauty of this dish is how each element has a purpose—no fluff, no fillers. Just flavor. Let’s break it down so you know exactly what you’re working with before the first stir.

Arborio Rice (200g) – This short-grain rice is the real MVP of any risotto. It absorbs broth slowly, releasing starch as it cooks, which gives the risotto that signature creamy texture without needing heavy cream.
Vegetable Stock (1.2 liters) – A warm, flavorful base is key. Keep it gently simmering while you cook—adding cold stock can shock the rice and mess with the texture. Homemade is great, but store-bought works perfectly too.
Butter or Olive Oil (15g) – Choose butter for richness or olive oil for a slightly lighter feel. Either way, this is your flavor starter when sweating down the shallots.
Shallots (3 small, finely chopped) – Milder than onions but more aromatic, shallots form a sweet-savory base that gives your Gordon Ramsay Pea Risotto a delicate depth.
Garlic (2 cloves, minced) – Adds a subtle pungency without overpowering. Cook it gently so it doesn’t burn and turn bitter.
Dry White Wine (120ml) – A splash of wine adds acidity and complexity, lifting the dish and balancing out the creamy richness. Sauvignon Blanc or Pinot Grigio are both safe bets.
Shelled Peas (150g, fresh or thawed) – Sweet, vibrant, and packed with fiber, peas bring the “green” to this recipe. If you’re into risottos with veggies, you’ll probably also enjoy Gordon’s Butternut Squash Risotto for a deeper, earthy twist.
Parmesan Cheese (100g, finely grated) – Half gets stirred in for richness, and the rest goes on top like a cheesy crown. Go for the good stuff here—it makes a difference.
Mascarpone (60g) – This creamy Italian cheese melts into the risotto, making it luxuriously smooth without feeling too heavy.
Fresh Tarragon (1 tbsp, chopped) – Slightly sweet with a hint of anise, tarragon adds complexity and a “hmm, what is that?” factor in the best way.
Fresh Chives (1 tbsp, chopped) – They brighten the dish and pair beautifully with peas.
Lemon (zest and juice of 1) – This is Gordon’s secret weapon. It cuts through the richness, waking everything up and making each bite feel fresh.
Mint Leaves (1 tbsp, chopped) – Totally optional, but if you’ve got some, it brings a refreshing, slightly sweet flavor that plays really well with the peas. Just a sprinkle on top goes a long way.
Kosher Salt & Black Pepper (to taste) – Add gradually as you cook. Great risotto is all about tasting and tweaking until the flavors are just right.

Each of these ingredients plays a role in building flavor and texture in your Gordon Ramsay Pea Risotto. The key is using them with intention—and tasting often along the way.

Instructions to Make Gordon Ramsay Pea Risotto

If the idea of standing over a pot and stirring sounds intimidating—don’t worry. Making Gordon Ramsay Pea Risotto is more about rhythm than stress. You’re building layers of flavor and creaminess with every ladle of broth and every stir. Here’s exactly how to do it, step-by-step, without the drama (unless you drop your wine glass—then it’s full Ramsay mode).

Step 1: Warm Your Stock and Prep Your Ingredients

Before anything hits the pan, get your mise en place (that’s a fancy way of saying “prep your stuff”) in order. Pour your vegetable stock into a saucepan and keep it on low heat. Warm stock helps the Arborio rice cook evenly and stay creamy without turning gluey.

Chop your shallots, mince your garlic, zest your lemon, and measure out the peas, cheeses, and herbs. Trust me—nothing’s worse than scrambling for ingredients mid-stir.

Step 2: Sauté the Shallots and Garlic

In a wide, heavy-bottomed pan (a sauté pan or Dutch oven works great), melt the butter over medium heat. Once it starts to sizzle, toss in your chopped shallots. Cook them for about 4 minutes, stirring frequently, until they’re soft and translucent—but not browned.

Add the minced garlic and sauté for just 30 seconds—enough to release that fragrant aroma but not long enough for it to burn.

This base is the quiet hero of your Gordon Ramsay Pea Risotto—sweet, savory, and foundational.

Step 3: Toast the Arborio Rice

Add the Arborio rice straight into the pan. Stir to coat it in all that buttery shallot goodness, and cook it for 2 to 3 minutes, until the edges of the rice start to look translucent but the center is still white. This step is crucial—it preps the grains to absorb flavor like little creamy sponges.

At this point, pour in a generous splash of white wine (about 120ml). Let it bubble and reduce, stirring until almost all the liquid is absorbed. That acidity? It balances all the richness coming your way.

Step 4: Add the Peas and Start the Stirring Game

Toss in your shelled peas and stir for another 2–3 minutes. Now it’s time for the main event: slowly adding warm broth.

Ladle in 1/2 cup of stock at a time, stirring gently and letting the rice absorb it before adding more. This part takes 25–35 minutes, so grab a glass of wine and enjoy the process. It’s therapeutic. Stirring helps release the rice’s starch, which is what gives Gordon Ramsay Pea Risotto that ultra-creamy texture without needing cream.

Step 5: Finish Off the Heat with Creamy Goodness

Once the rice is tender but still slightly firm in the center (al dente, like pasta), take the pan off the heat. Stir in the mascarpone, half of the grated Parmesan, a good squeeze of lemon juice, and plenty of black pepper. This is when the risotto transforms from good to oh-my-goodness.

Give it a taste and add kosher salt if needed. You want savory, tangy, and creamy all at once.

Step 6: Add Herbs and Garnish Like a Pro

Now, gently fold in the chopped tarragon and chives. These fresh herbs bring brightness and a little elegance to your dish. Spoon the risotto into shallow bowls and top with the remaining Parmesan, a bit of lemon zest, and those chopped mint leaves for an herbal lift.

Want to go full Gordon-style? Try pairing this with his Pan-Fried Salmon for a date-night meal that’ll make you feel like you’re on MasterChef—minus the yelling.

And that’s it. You just made a restaurant-quality Gordon Ramsay Pea Risotto in your own kitchen. No stress, no gimmicks, just creamy, lemony, green goodness.

What to Serve with Gordon Ramsay Pea Risotto

Because Gordon Ramsay Pea Risotto is creamy, rich, and comforting, it pairs beautifully with sides that bring contrast—think crisp, acidic, or protein-packed. If you’re going meatless, a simple arugula salad with lemon vinaigrette cuts through the richness like a pro. Want something more substantial? Try a piece of pan-fried salmon or even roast chicken.

Grilled veggies, garlic-roasted asparagus, or charred broccolini are great choices too. And for dessert? You can’t go wrong with a classic Gordon Ramsay Tiramisu to wrap it all up.

This risotto plays nice with just about anything that adds crunch, acidity, or a little protein. Bonus: It shines as a main or a fancy side.

Key Tips for Making Gordon Ramsay Pea Risotto

Making a stellar Gordon Ramsay Pea Risotto doesn’t require culinary school—but a few chef-level habits will make your risotto taste like it came straight from a restaurant kitchen.

1. Keep your stock warm – This is non-negotiable. Adding cold broth to hot rice shocks it, halting the cooking and messing with texture.

2. Don’t rush the stirring – Slow and steady wins the risotto game. Stirring gently but consistently helps release the rice’s natural starch, giving that dreamy creamy finish.

3. Use fresh herbs – Dried herbs just won’t cut it here. Fresh tarragon and chives add light, aromatic notes that make this dish sing.

4. Taste as you go – Seasoning isn’t a one-and-done. Adjust salt, lemon, and cheese gradually until the flavor hits that perfect balance.

5. Let it rest (briefly) – After removing from heat, give it a minute to settle. It finishes cooking off the heat, and the texture gets even silkier.

If you’re feeling confident, try pairing this dish with Gordon Ramsay’s cauliflower cheese as a bold side—it’s rich on rich, but somehow it works.

Storage and Reheating Tips for Gordon Ramsay Pea Risotto

Leftover Gordon Ramsay Pea Risotto is basically a gift to your future self—but only if you treat it right. First, let it cool to room temperature before storing. Then, scoop it into an airtight container and refrigerate for up to 3 days. (Risotto doesn’t freeze well—it tends to turn grainy—so fridge it is.)

Now, reheating: the trick is to bring back that creaminess. Add a splash of vegetable broth or water before microwaving in 30-second bursts, stirring between each round. You can also reheat it gently on the stove, again adding a bit of liquid to loosen it up.

Pro tip: Turn leftovers into crispy risotto cakes! Just shape into patties, dust with breadcrumbs, and pan-fry until golden. They’re perfect with a poached egg or a spoonful of Gordon Ramsay’s homemade mayonnaise.

Final Thoughts

Gordon Ramsay Pea Risotto is one of those dishes that reminds you just how comforting, elegant, and satisfying simple food can be. It’s not just a bowl of rice and peas—it’s creamy, citrusy, herby magic that happens one stir at a time.

Whether you’re new to risotto or just craving a fresh twist on dinner, this recipe proves you don’t need a dozen ingredients or fancy tools to make something restaurant-worthy. And once you get the rhythm, it’s honestly kind of fun.

If you’re hooked on Ramsay-inspired recipes (can’t blame you), check out the comforting Gordon Ramsay Shepherd’s Pie or his elegant Lobster Risotto for your next culinary adventure.

So go ahead—pour that wine, put on your apron, and stir up something sensational tonight.

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FAQs

Do Italians put peas in risotto?

Yes, but with variation. In Northern Italy, especially in regions like Veneto, pea risotto—or risi e bisi—is a traditional spring dish. It’s usually made with fresh spring peas, broth, and Parmigiano, though Gordon’s version adds that signature creamy twist with mascarpone and lemon for extra brightness.

How does Gordon Ramsay make pea purée?

While it’s not used directly in this dish, Gordon Ramsay’s pea purée is usually made by blanching fresh peas, blending them with mint, butter, and a bit of vegetable stock, then straining for smoothness. It’s a great side—or even a fancy base for pan-seared scallops or salmon.

How to make a pea risotto?

Start by softening shallots and garlic in butter, toast Arborio rice, deglaze with white wine, and gradually add warm stock while stirring. Toss in peas midway, then finish with Parmesan, mascarpone, herbs, lemon juice, and zest. For the full experience, scroll up to our detailed Gordon Ramsay Pea Risotto instructions.

What herbs are good in pea risotto?

Fresh herbs like tarragon, chives, and mint pair beautifully with peas, adding bright, slightly sweet and aromatic layers. You can also toss in a bit of parsley or basil if that’s what’s handy.