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.

Gordon Ramsay Pea Risotto – 7 Easy Steps to Creamy Bliss

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)

Gordon Ramsay Pea Risotto

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This Gordon Ramsay-inspired pea risotto is creamy, lemony, and beautifully green. Made with Arborio rice, fresh peas, and a splash of dry white wine, this dish is rich and comforting, yet surprisingly light. Perfect for a cozy weeknight dinner or a special gathering, it comes together in under an hour with no fancy tools—just one pot, a little patience, and a lot of flavor.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

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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)

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Instructions

Heat the broth: Pour your vegetable broth into a saucepan and keep it over low heat. This ensures even absorption during cooking.
Sauté aromatics: In a large skillet or sauté pan, melt the butter over medium heat. Add shallots and cook for 4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds.
Toast the rice: Add the Arborio rice and stir well to coat. Cook for 2–3 minutes until the rice becomes slightly translucent around the edges.
Add peas: Stir in the peas and cook for 2 more minutes, keeping the heat medium-low. Deglaze and
build flavor: Pour in a splash of white wine and a ladle of warm broth. Stir constantly until the liquid is absorbed.
Keep stirring: Continue adding broth gradually—about ½ cup at a time—stirring gently and letting it absorb before adding more. This will take around 25–35 minutes until the rice is tender and creamy.
Finish off the heat: Remove from heat and stir in the mascarpone, half of the Parmesan, lemon juice, and a pinch of black pepper. Taste and adjust salt if needed.
Add herbs and garnish: Fold in tarragon and chives. Spoon into bowls and top with remaining Parmesan, lemon zest, and chopped mint.

Notes

Always keep your broth warm—it’s key to consistent texture.
Taste often as you cook to catch the perfect rice doneness.
Leftovers? Shape into patties and pan-fry for crispy risotto cakes.

Find it online: https://cookingwithramsay.com/gordon-ramsay-pea-risotto-recipe/