Gordon Ramsay Butternut Squash Risotto – Creamy, Golden, And Surprisingly Simple

This Gordon Ramsay Butternut Squash Risotto is a creamy and delicious recipe, which is made with butternut squash and Arborio rice. It’s the ultimate comfort food recipe, ready in about 35 minutes.

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Gordon Ramsay Butternut Squash Risotto Ingredients

• 300g butternut squash, cubed
• 30g butter
• ½ onion, minced
• 200g Arborio rice
• 80ml dry white wine
• 1.2L hot chicken stock
• 25g grated Parmesan cheese
• Salt and ground black pepper to taste

How To Make Gordon Ramsay Butternut Squash Risotto

1. Prepare the Squash: Steam the cubed butternut squash for 10–15 minutes, or until it is very tender. Mash the cooked squash into a smooth puree and set it aside.
2. Sauté the Onion: In a wide, heavy-bottomed pan, melt the butter over medium heat. Add the minced onion and sauté gently until it is soft and translucent, but not browned.
3. Toast the Rice: Add the Arborio rice to the pan and increase the heat. Cook for about 5 minutes, stirring constantly to toast the grains. The rice should look slightly translucent at the edges.
4. Add the Wine: Pour in the dry white wine and let it bubble away, stirring until it has been fully absorbed by the rice.
5. Incorporate Squash and Stock: Stir in the mashed butternut squash. Add about one-third of the hot chicken stock and stir until it has been absorbed.
6. Continue Adding Stock: Continue adding the remaining stock a ladleful at a time, allowing each addition to be almost fully absorbed before adding the next. Stir gently and frequently until the rice is creamy and cooked to al dente (still has a slight bite).
7. Finish and Serve: Remove the pan from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Recipe Tips

• Why must the stock be hot? Adding cold stock to the hot pan will shock the rice and cool everything down, which can ruin the cooking process and result in an uneven texture. Keeping the stock at a gentle simmer in a separate pot is a crucial step for a creamy risotto.
• How do you know when the risotto is perfectly cooked? The rice should be creamy and suspended in a velvety sauce, but the individual grains should still have a slight bite in the center (al dente). It should be tender, but not mushy.
• What is the best pan to use? A wide, heavy-bottomed pan is best for risotto. The wide surface area helps the liquid evaporate evenly and makes it easier to stir.
• Why is stirring important? Gentle, frequent stirring helps to release the starches from the Arborio rice, which is what creates the signature creamy texture of a good risotto.

What To Serve With Butternut Squash Risotto

This rich and creamy risotto is a wonderful main course, but it also pairs beautifully with:

• Pan-seared scallops or shrimp
• Grilled chicken or a simple roasted pork tenderloin
• A crisp arugula salad with a lemon vinaigrette
• Sautéed mushrooms or crispy sage leaves for garnish

How To Store Butternut Squash Risotto

Refrigerate: Risotto is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The texture will become much firmer as it cools. To reheat, add a splash of broth or water and stir gently over low heat until creamy again.

Butternut Squash Risotto Nutrition Facts

• Calories: 140 kcal

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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