Gordon Ramsay’s Green Asparagus Risotto Recipe

Gordon Ramsay's green asparagus risotto is really easy to make. You start by making the risotto and then add asparagus puree to it. The asparagus gives the risotto a bright green color.

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Prep Time 10

Cook Time 35

Total Time 45

Course Chef's Delight

Cuisine Italian

Servings

Calories 370.8 kcal

Equipment

Pot
Saucepan
Medium Saucepan

Ingredients

1 lb. Asparagus
5 ⅓ cups Chicken Stock
1 tablespoon Olive Oil
⅔ cups Shallots (finely diced)
1 ⅓ cups Arborio rice (uncooked)
⅓ cups Dry white wine
⅓ cups Parmesan cheese (plus more to garnish)
Juice of ½ lemon
1 tablespoon Mascarpone
½ teaspoon Kosher Salt
½ teaspoon Ground Black Pepper
Lemon Zest (for garnish)

Instructions

Firstly, boil water in a pot and blanch the asparagus in it for 2-3 minutes. Take them out and then shock them in ice water.
Once done, trim the tips and keep them aside. Put the stalks in a blender, add some of the blanching liquid and blend them to make a puree.
Meanwhile, put the stock in a pot and keep it on low heat, so the stock remains hot.
Then, heat a saucepan and melt butter in it. Add shallots to it and cook them for a minute.
When done, add the rice and keep stirring it for about 2-3 minutes. Add some wine and cook until it dries up.
Then, add half a cup of the hot stock and keep stirring until it is absorbed. Keep repeating the same with the remaining stock until the rice has become creamy. This should take about 20-25 minutes.
When the rice is done, stir in Parmesan cheese and remove it from heat.
Now is the time to add the asparagus puree and the tips. Also, add lemon juice and mascarpone to it. Season it with salt and pepper and garnish with lemon zest and parmesan.
Give it a good mix and serve immediately.

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Keyword Gordon Ramsay, Gordon Ramsay's Green Asparagus Risotto, Risotto