This green-hue risotto dish recipe that often catches the camera is served as an app to Hell’s Kitchen diners. It’s spring asparagus, brightened with lemon and enriched with a dollop of mascarpone. Serve your Risotto as soon as done, as it continues to cook after it’s removed from the heat and can start to dry out and become soft.

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Equipment You Need To Make Gordon Ramsay’s Risotto?

Saucepan: In a saucepan, warm the broth. That’s not it! You cannot use brothy, chilly liquids.
Skillet: For this recipe, you’ll need two skillets. For cooking the mushrooms and making the Risotto, you’ll need two. You can use the skillet to make the Risotto if you’re as lazy as I am.
Spatula: A lot of stirring will be required for this recipe. A spatula is ideal for this. Even if it doesn’t aid your arm, it’ll assist you in making a fantastic risotto.

My favorite pan to make Risotto is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

Gordon Ramsay’s Top 15 Kitchen Essentials

I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon. Available at Amazon.

How to Make Gordon Ramsay Green Asparagus Risotto

Nothing is better than a perfect risotto, cooked until creamy yet still al dente with each grain separate.

Making Asparagus Puree

Step 1. In a medium skillet, blanch the whole asparagus in boiling salted water for 2 minutes or until al dente. Reserve a half cup of the blanching liquid. Remove the asparagus spears with a slotted spoon and shock in ice water.

Step 2. Cut 2 inches from the tops and set aside. Thinly slice the bottoms and put them in the blender on low. Blend on high until smooth season with salt and pepper. Add just enough of the blanching water to loosen and start pureeing.

Making Risotto

Step 1. In a small saucepan, heat the stock and maintain it at a slow simmer.

Step 2. Heat the olive oil in a heavy large saucepan over moderate heat. Add onion and sauté until tender and translucent, about 4–5 minutes. Add the rice and stir for 1 minute. Add wine and cook until absorbed and stir for 1–2 minutes. Add ½ cup of stock and simmer until the liquid is absorbed, stirring occasionally, 2–3 minutes. Stir in the Parmesan cheese. Continue in this manner, adding the hot stock half a cup at a time until all of the stock has been added and absorbed, the rice is just tender, and the mixture is creamy; the total cooking time is 25 minutes.

Step 3. Now add the asparagus puree, reserved asparagus tips, lemon juice, and mascarpone, stirring gently to combine and heat through. Season to taste with salt and pepper, garnish with lemon zest, and serve with more Parmesan.

Creamy Asparagus Risotto with Lemon and Mascarpone

Course: StartersCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Nothing is better than a perfect risotto, cooked until creamy yet still al dente with each grain separate.

Ingredients

For Asparagus Puree
1 lb. 1 Asparagus, bottoms trimmed
¼ tsp. Kosher salt
¼ tsp. Ground black pepper
For Risotto
5⅓ C. vegetable stock or chicken stock
1 Tbsp. 1 olive oil
⅔ C. white onion, finely diced
1⅓ C. arborio rice or medium-grain white rice
⅓ C. dry white wine
⅓ C. Parmesan cheese, plus more to taste
Juice of ½ lemon
1 Tbsp. 1 mascarpone
¼ tsp. Kosher salt
¼ tsp. ground black pepper
Lemon zest, for garnish

Directions

Making Asparagus Puree
In a medium skillet, blanch the asparagus in boiling salted water for 2 minutes or until al dente. Reserve a half cup of the blanching liquid. Remove the Asparagus spears with a slotted spoon and shock in ice water.
Cut 2 inches from the tops and set aside. Thinly slice the bottoms and put them in the blender on low. Blend on high until smooth season with salt and pepper. Add just enough of the blanching water to loosen and start pureeing.
Making Risotto
In a small saucepan, heat the stock and maintain it at a slow simmer.
Heat the olive oil in a heavy large saucepan over moderate heat. Add onion and sauté until tender and translucent, about 4–5 minutes. Add the rice and stir for 1 minute. Add wine and cook until absorbed and stir for 1–2 minutes. Add ½ cup of stock and simmer until the liquid is absorbed, stirring occasionally, 2–3 minutes. Stir in the Parmesan cheese. Continue in this manner, adding the hot stock half a cup at a time until all of the stock has been added and absorbed, the rice is just tender, and the mixture is creamy; the total cooking time is 25 minutes.
Add the asparagus puree, reserved asparagus tips, lemon juice, and mascarpone, stirring gently to combine and heat through. Season to taste with salt and pepper, garnish with lemon zest, and serve with more Parmesan.

Recipe Video

Notes

Adapted from Gordon Ramsay’s Hell’s Kitchen

Gordon Ramsay Creamy Asparagus Risotto with Lemon and Mascarpone