This Gordon Ramsay Pumpkin Risotto Recipe is a creamy and savory recipe, which is made with roasted pumpkin and Parmesan cheese. It’s the ultimate comfort food recipe, ready in about 1 hour and 25 minutes.
Jump to RecipeGordon Ramsay’s Pumpkin Risotto Recipe Ingredients
- 1.5kg pumpkin
- 1 whole garlic bulb, halved horizontally
- A handful of rosemary sprigs
- 2 tbsp olive oil
- 300g risotto rice (e.g., Arborio)
- 1.3 liters warm veggie or chicken stock
- 1 large onion, finely chopped
- Sea salt and black pepper
- Butter, to finish
- Mascarpone (1–2 tbsp, optional)
- Parmesan cheese (about 50g, or to taste)
How To Make Gordon Ramsay’s Pumpkin Risotto
- Roast the pumpkin: Preheat your oven to 340°F (170°C). Rub the pumpkin pieces, halved garlic bulb, and rosemary sprigs with olive oil and salt. Roast for about 1 hour, until the pumpkin is completely soft.
- Make the pumpkin purée: Once roasted, scoop the soft pumpkin flesh out of the skin. Squeeze the soft, roasted garlic cloves out of their skins and add them to the pumpkin. Discard the rosemary and skins. Blend or mash the pumpkin and garlic into a purée.
- Sauté the onion: In a wide, heavy-bottomed pan, sauté the finely chopped onion in a little olive oil or butter until soft and translucent.
- Cook the risotto: Add the pumpkin purée to the onions and stir for 5 minutes. Add the risotto rice and stir to coat. Begin adding the warm stock, one ladle at a time, stirring gently until each addition is absorbed before adding the next. Continue this process for about 20 minutes, until the rice is creamy and tender.
- Finish and serve: Turn off the heat. Vigorously stir in a knob of butter, the mascarpone (if using), and the grated Parmesan cheese. Season to taste with salt and pepper. Serve immediately.
Recipe Tips
- How do I get the most flavor from the pumpkin? Roasting the pumpkin flesh-side down on the baking sheet allows it to caramelize, which creates a much deeper, sweeter flavor than simply boiling it. Don’t forget to roast the garlic alongside it!
- How do I get the creamiest risotto? The two most important rules are to use warm stock and to add it slowly. Adding the stock one ladle at a time allows the rice to absorb the liquid gradually, releasing its starches to create that signature creamy texture without any cream.
- How do I know when the risotto is done? The risotto is perfectly cooked when the rice is tender but still has a slight “al dente” bite in the center. It should be creamy and fluid, not stiff or mushy. Start taste-testing in the last 5 minutes of cooking, as the texture can change quickly.
- Why finish the risotto off the heat? Adding the butter, mascarpone, and Parmesan cheese after you’ve turned off the heat is a classic technique called mantecatura. The residual warmth is enough to melt everything into a rich, creamy sauce without the risk of it splitting or becoming oily.
What To Serve With Pumpkin Risotto
This rich and creamy risotto is a fantastic main course on its own. It also pairs beautifully with:
- Pan-seared scallops
- Grilled shrimp
- A simple arugula salad with a lemon vinaigrette
- A sprinkle of toasted pumpkin seeds (pepitas) for crunch
How To Store Pumpkin Risotto
Refrigerate: Risotto is famously best when eaten 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. Reheat: The best way to reheat risotto is to turn it into arancini (fried risotto balls). You can also reheat it gently in a saucepan over low heat, adding a generous splash of broth or water and stirring until it becomes creamy again.
Pumpkin Risotto Nutrition Facts
- Calories: 477kcal
- Carbohydrates: 75g
- Protein: 15g
- Fat: 14g
- Saturated Fat: 7g
- Sodium: 1100mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use canned pumpkin purée instead of roasting a fresh pumpkin?
Yes, for a much quicker version, you can use a can of unsweetened pumpkin purée. You will miss out on the deep, roasted flavor, so to compensate, you can roast the garlic separately before adding it to the purée.
What kind of rice is best for risotto?
You must use a high-starch, short-grain Italian rice. Arborio is the most common and works perfectly. Other great options include Carnaroli and Vialone Nano. Do not use standard long-grain white rice.
Can I make this recipe dairy-free?
Yes. You can substitute the butter with a good quality olive oil and use a dairy-free Parmesan cheese alternative. Omit the mascarpone or use a dairy-free cream cheese substitute.
Try More Recipes:
- Gordon Ramsay Shrimp Risotto Recipe
- Gordon Ramsay’s Mushroom Risotto Recipe
- Gordon Ramsay Beetroot Risotto Recipe
Gordon Ramsay’s Pumpkin Risotto Recipe
Course: DinnerCuisine: Northern ItalianDifficulty: Easy4
servings15
minutes1
hour10
minutes477
kcalA deeply flavorful and creamy risotto made with sweet, slow-roasted pumpkin and garlic, and finished with rich Parmesan and mascarpone cheese.
Ingredients
1.5kg pumpkin
1 whole garlic bulb
Rosemary sprigs & 2 tbsp olive oil
1 large onion, finely chopped
300g risotto rice (e.g., Arborio)
1.3 liters warm vegetable or chicken stock
50g Parmesan cheese, grated
1-2 tbsp mascarpone (optional)
Butter, salt, and pepper
Directions
- Roast the pumpkin, halved garlic, and rosemary with olive oil at 340°F (170°C) for 1 hour until soft.
- Scoop the pumpkin flesh and squeeze the roasted garlic into a bowl; mash or blend into a purée.
- In a wide pan, sauté the onion until soft. Stir in the pumpkin purée and cook for 5 minutes.
- Add the risotto rice and begin adding the warm stock, one ladle at a time, stirring until each is absorbed.
- Continue for about 20 minutes until the rice is creamy and tender.
- Remove from the heat and stir in a knob of butter, the mascarpone, and the Parmesan cheese.
- Season to taste and serve immediately.
Notes
- Roasting the pumpkin and garlic is the key to a deep, sweet, and savory flavor.
- Use warm stock and add it gradually for the creamiest risotto texture.
- Finish the risotto off the heat with the butter and cheese to prevent it from becoming greasy.
- This dish is best enjoyed immediately after it’s made.
