This fresh pea & mint risotto is inspired by chef Gordon Ramsay and features fresh peas infused with mint oil. It is easy to prepare using my fool-proof method and makes a delicious appetizer or entree. This will be your go-to meal whenever you have fresh peas.
If you want more of Gordon Ramsay's recipes, try this shepherd's pie, scrambled eggs, or lobster risotto.
I like to think that, over the years, I have mastered the art of making risotto. I've shared many recipes, such as my smoked duck risotto and saffron risotto, as well as guides covering the best rice for risotto and even the ultimate guide to making risotto.
Needless to say, you certainly won't be disappointed with this classic Gordon Ramsay copycat recipe. And if you've never made risotto, it is much easier than you might think!
🥘 Ingredients
- Arborio Rice - The variety of rice you use when making risotto is essential. Make sure you grab arborio rice for the best results.
- Onion - Some finely diced onion to enhance the flavors.
- Olive Oil - Extra virgin olive oil is used for sauteing the onions and coating the rice.
- Butter - Unsalted butter contributes to the flavor and creamy consistency.
- Parmesan - Grated parmesan cheese takes this risotto to the next level.
- Peas - I strongly recommend using fresh peas. However, frozen peas can be substituted if handled gently and folded into the cooked risotto toward the end of the cooking process.
- Vegetable Stock - Warm your vegetable stock in a saucepan on the stovetop before you begin for the best results.
- Mint Oil - A combination of oil and fresh mint (instructions below).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Pea & Mint Risotto
Before you begin, I recommend warming your vegetable stock in a saucepan so that it can be incorporated into the rice easily. You will need your measuring utensils, a saucepan, a large skillet, and a wooden spoon.
This recipe will make enough risotto for four servings.
Make The Mint Oil
Step 1: Combine. Combine the mint leaves and olive oil in a saucepan.
Step 2: Heat the oil. Place the saucepan over very low heat and warm the oil for 15-20 minutes or until green in color.
Step 3: Blend. Puree oil in a blender, mortar and pestle, or food processor, and pass through a fine sieve or cheesecloth. Set it aside.
Make The Risotto
Step 4: Saute. Add 1 tablespoon of olive oil to a large skillet or frying pan and bring to medium heat. Then, add 1 small onion and cook until translucent (about 2-3 minutes). Add 1 cup (200 grams) of Arborio rice and stir to coat the rice with oil.
Step 5: Add broth and stir. Add half of the vegetable stock (2 cups / 473 milliliters) and bring it to a simmer. As the rice absorbs the stock, continue adding stock gradually. Stir constantly.
Step 6: Continue the process. Continue cooking until the rice is almost completely cooked through; it should be al dente with a firm center (15-20 minutes).
Step 7: Add peas. When rice is cooked, reduce heat to low. Add 2 tablespoons of butter and stir, then gently stir in ½ cup (73 grams) of fresh peas and most of the ¼ cup (25 grams) of Parmesan cheese, reserving some for topping the risotto.
Step 8: Serve. Serve immediately topped with grated Parmesan and mint oil.
💭 Angela's Pro Tips & Recipe Notes
- Skip the mint oil. If you don't have time, you can use fresh mint instead of infusing oil. Finely chop some mint and add it to the risotto directly in the last few minutes of cooking before adding the butter.
- Make it green. If you want your fresh pea and mint risotto to be green (as it would be served in Chef Ramsay's restaurants), you can puree some of the peas.
- Warm the broth. Warm your vegetable stock in a saucepan for a shorter cooking time.
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🥡 Storing & Reheating
Risotto tastes the best when it is freshly made. However, it can be stored in the refrigerator for up to five days, or try my leftover risotto balls.
Reheating
Add a few tablespoons of broth or water to a skillet and bring it to a simmer. Once hot, reduce the heat to medium and stir in the leftover risotto.
For more methods, read my guide on how to reheat risotto.
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📖 Recipe Card
Gordon Ramsay Fresh Pea & Mint Risotto Copycat
Ingredients
- 1 cup Arborio rice
- 1 small white onion (finely diced)
- 2 tablespoon olive oil (extra virgin - divided in two 1 tablespoon portions)
- 2 tablespoon butter (unsalted)
- ¼ cup Parmesan Cheese (grated)
- ½ cup fresh peas
- 4 cups vegetable stock (be sure to have 1-2 cups more in case its needed)
- 1 teaspoon mint oil (see instructions)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Making the Mint Oil
- Combine the mint leaves and olive oil in a saucepan.
Over very low heat, warm the olive oil until the oil is greenish in color should take approx 15-20 min.Puree oil in a blender, mortar and pestle, food processor or nutribullet and pass through a fine sieve or cheese cloth.Set aside to drizzle on the risotto before you serve.
Making The Risotto
- Add 1 tablespoon of the olive oil to a large skillet or frying pan and bring to medium heat, add onions and cook until translucent (about 2-3 minutes). Add Arborio rice, stir to coat rice with oil.
- Add about half of the vegetable stock and bring to a simmer. As the rice absorbs the stock continue adding stock gradually. Stir constantly.*Preferably, your vegetable stock is in a sauce pan and warmed for best results and a shorter cooking time.
- Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).
- When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the fresh peas and most of the Parmesan cheese reserving some for topping the risotto.
- Serve immediately topped with grated Parmesan and mint oil or see alternate instructions for mint addition during the cooking process.
Ali says
For the mint oil do you just use one mint leaf and 1Tbsp to make it? I didn’t see exact measurements to make the oil, just directions. Thank you!
Angela @ BakeItWithLove.com says
I usually use 2 tablespoons of the oil and a large mint leaf, or two smaller leaves. Thanks for catching that!