Easy Peasy Risotto With Chilli Mint Crumbs Recipes

GORDON RAMSAY FRESH PEA & MINT RISOTTO COPYCAT

Gordon Ramsay Fresh Pea & Mint Risotto Copycat image

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

Provided by Angela

Time 35m

Number Of Ingredients 8

Ingredients

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))

Steps:

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.
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.

Nutrition Facts : Calories 353 kcal, Carbohydrate 47 g, Protein 6 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 1043 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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