This green-hue arborio rice dish that often catches the camera as 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.
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 asparagus, whole, in boiling salted water for 2 minutes or until al dente. Remove the asparagus spears with a slotted spoon and shock in ice water. Reserve a half cup of the blanching liquid.
Step 2. Cut 2 inches from the tops and set aside. Thinly slice the bottoms and put them in the blender on low. Add just enough of the blanching water to loosen and start pureeing. Blend on high until smooth season with salt and pepper.
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 1 minute. Add wine and cook until absorbed, often stirring, 1–2 minutes. Add ½ cup of stock and simmer until the liquid is absorbed, stirring occasionally, 2–3 minutes. Continue in this manner, adding the hot stock a half a cup at a time until all of the stock has added and absorbed, and the rice is just tender and the mixture is creamy, total cooking time 25 minutes. Stir in the Parmesan cheese.
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: American4
servings10
minutes35
minutesNothing is better than a perfect risotto, cooked until creamy yet still al dente with each grain separate.
Ingredients
- For Asparagus Puree
1 lb. Asparagus, bottoms trimmed
¼ tsp. Kosher salt
¼ tsp. Ground black pepper
- For Risotto
5⅓ C. vegetable stock or chicken stock
1 Tbsp. 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. 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, whole, in boiling salted water for 2 minutes or until al dente. Remove the spears with a slotted spoon and shock in ice water. Reserve a half cup of the blanching liquid.
- Cut 2 inches from the tops and set aside. Thinly slice the bottoms and put them in the blender on low. Add just enough of the blanching water to loosen and start pureeing. Blend on high until smooth season with salt and pepper.
- Making Risotto
- In a small saucepan, heat the stock and maintain it at a slow simmer.
- Heat the olive oil in heavy large saucepan over moderate heat. Add onion and sauté until tender and translucent, about 4–5 minutes. Add the rice and stir 1 minute. Add wine and cook until absorbed, often stirring, 1–2 minutes. Add ½ cup of stock and simmer until the liquid is absorbed, stirring occasionally, 2–3 minutes. Continue in this manner, adding the hot stock a half a cup at a time until all of the stock has added and absorbed, and the rice is just tender and mixture is creamy, total cooking time 25 minutes. Stir in the Parmesan cheese.
- 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.
Recipe Video
Notes
- Adapted from Gordon Ramsay Hell’s Kitchen
Check out Gordon Ramsay Lobster Butternut Squash Risotto
