Jump to RecipeThis 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! Gordon Ramsay’s Fresh Pea & Mint Risotto copycat is a super tasty risotto infused with mint flavor and studded with fresh peas! 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

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 11 reviews

Gordon Ramsay Fresh Pea & Mint Risotto Copycat

Gordon Ramsey Fresh Pea & Mint Risotto copycat is a super tasty risotto infused with mint flavor and studded with fresh peas!

Author | Angela

Servings: 4 servings Calories: 353kcal Prep 15 minutes Cooking 20 minutes Total Time 35 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 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)

InstructionsMaking the Mint OilCombine 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. NotesIf 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. NutritionCalories: 353kcal (18%) | Carbohydrates: 47g (16%) | Protein: 6g (12%) | Fat: 14g (22%) | Saturated Fat: 5g (31%) | Cholesterol: 19mg (6%) | Sodium: 1043mg (45%) | Potassium: 122mg (3%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 865IU (17%) | Vitamin C: 9.3mg (11%) | Calcium: 85mg (9%) | Iron: 2.5mg (14%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Gordon Ramsay, pea and mint risotto, risotto Course Appetizer, Appetizers, EntreesCuisine Italian Ed @ BakeItWithLove.combakeitwithlove.com

If you’re new to making risotto, check out my guide to the perfect risotto every time with my Parmesan Risotto recipe!

Gordon Ramsay’s Fresh Pea & Mint Risotto copycat is a super tasty risotto infused with mint flavor and studded with fresh peas!

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

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 11 reviews

Gordon Ramsay Fresh Pea & Mint Risotto Copycat

Gordon Ramsey Fresh Pea & Mint Risotto copycat is a super tasty risotto infused with mint flavor and studded with fresh peas!

Author | Angela

Servings: 4 servings Calories: 353kcal Prep 15 minutes Cooking 20 minutes Total Time 35 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 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)

InstructionsMaking the Mint OilCombine 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. NotesIf 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. NutritionCalories: 353kcal (18%) | Carbohydrates: 47g (16%) | Protein: 6g (12%) | Fat: 14g (22%) | Saturated Fat: 5g (31%) | Cholesterol: 19mg (6%) | Sodium: 1043mg (45%) | Potassium: 122mg (3%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 865IU (17%) | Vitamin C: 9.3mg (11%) | Calcium: 85mg (9%) | Iron: 2.5mg (14%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Gordon Ramsay, pea and mint risotto, risotto Course Appetizer, Appetizers, EntreesCuisine Italian

Ed @ BakeItWithLove.combakeitwithlove.com

Love This Recipe?Click On A Star To Rate It!

5 from 11 reviews

Gordon Ramsay Fresh Pea & Mint Risotto Copycat

Gordon Ramsey Fresh Pea & Mint Risotto copycat is a super tasty risotto infused with mint flavor and studded with fresh peas!

Author | Angela

Servings: 4 servings

Calories: 353kcal

Prep 15 minutes

Cooking 20 minutes

Total Time 35 minutes

Ingredients US CustomaryMetric1x2x3x▢ 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)

InstructionsMaking the Mint OilCombine 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.

Notes*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.

Nutrition

Calories: 353kcal (18%) | Carbohydrates: 47g (16%) | Protein: 6g (12%) | Fat: 14g (22%) | Saturated Fat: 5g (31%) | Cholesterol: 19mg (6%) | Sodium: 1043mg (45%) | Potassium: 122mg (3%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 865IU (17%) | Vitamin C: 9.3mg (11%) | Calcium: 85mg (9%) | Iron: 2.5mg (14%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Appetizer, Appetizers, EntreesCuisine Italian

US CustomaryMetric