This Gordon Ramsay’s Fresh Pea & Mint Risotto Copycat is another fabulous copycat risotto that my family loves to enjoy on a regular basis! Made with fresh peas and infused mint oil, the flavor is perfectly light and fresh. A wonderful spring appetizer or entree!
If you’re new to making risotto, check out my guide to the perfect risotto every time with my Parmesan Risotto recipe!
If you love our favorite celebrity chef as much as my husband and I do, check out my other Gordon Ramsay copycat risotto recipes! I also have my tasty Hell’s Kitchen Lobster Risotto and Mushroom Risotto recipes that are always a hit!!
Plus, I have my Gordon Ramsay style scrambled eggs for the perfect eggs at breakfast ( sauce pan preparation )!
Each year, I look forward to some fresh peas and some lovely risotto…however, frozen peas can be substituted as long as they are handled gently and folded into the cooked risotto toward the end of the cooking process.
Alternative to Mint Oil – You can finely chop some mint and add it to the risotto directly in the last few minutes of cooking prior to adding the butter ( as shown in the risotto photo this page ).
*If you would like your fresh pea and mint risotto to be green ( as it would be served in Chef Ramsay’s restaurant(s) ), you can puree some of the peas.
Gordon Ramsay Copycat Recipes
- Gordon Ramsay Hell’s Kitchen Lobster Risotto Recipe
- Gordon Ramsay Fresh Pea & Mint Risotto (this page)
- Gordon Ramsay’s Mushroom Risotto
- Scrambled Eggs Gordon Ramsay Style
Gordon Ramsay Fresh Pea & Mint Risotto Copycat
- 1 cup Arborio rice
- 1 small white onion (finely diced)
- 2 tbsp olive oil (extra virgin - divided in two 1 Tbsp portions)
- 2 tbsp butter (unsalted)
- 1/4 cup Parmesan Cheese (grated)
- 1/2 cup fresh peas
- 4 cups vegetable stock (be sure to have 1-2 cups more in case its needed)
- 1 tsp mint oil (see 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 tbsp 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.