Gordon Ramsay Butternut Squash Risotto – Creamy, Comforting & Rich in Flavor

Gordon Ramsay’s Butternut Squash Risotto is a warm, velvety dish that combines the sweetness of roasted squash with the richness of Arborio rice, butter, and Parmesan. Infused with thyme and garlic, this restaurant-quality risotto is perfect for a cozy dinner, elegant enough for guests, yet easy enough for weeknights.

What is Gordon Ramsay Butternut Squash Risotto?

It’s a creamy risotto made by slowly simmering Arborio rice in white wine and vegetable stock, stirred with roasted or puréed butternut squash, herbs, and cheese. The result is a silky, flavorful dish that balances sweet, savory, and earthy notes beautifully.

Other Gordon Ramsay Recipes

• Gordon Ramsay Sticky Toffee Pudding
• Gordon Ramsay Venison Wellington
• Gordon Ramsay Standing Rib Roast
• Gordon Ramsay Chicken Liver Pate

Why You’ll Love Gordon Ramsay Butternut Squash Risotto

• Comforting and satisfying – Rich, creamy texture with natural sweetness
• Simple yet elegant – Perfect for both casual and formal meals
• Vegetarian-friendly – No meat, just pure flavor
• Customizable – Add mushrooms, sage, or even crispy pancetta
• Ideal fall and winter dish – Cozy and seasonal

Ingredients Needed for Gordon Ramsay Butternut Squash Risotto

• 1 small butternut squash, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups vegetable stock, kept warm
• ½ cup Parmesan cheese, grated
• 2 tbsp butter, for finishing
• Optional: fresh sage leaves, for garnish

Step-by-Step Instructions to Make Gordon Ramsay Butternut Squash Risotto

Roast the Butternut Squash:

1. Preheat oven to 400°F (200°C).
2. Toss diced squash with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20–25 minutes until soft and lightly caramelized.
4. Mash half of the roasted squash and set the rest aside.

Start the Risotto Base:

5. In a large saucepan, melt 1 tbsp butter over medium heat.
6. Add chopped onion and sauté for 2–3 minutes until translucent.
7. Stir in garlic and thyme, cook for 1 minute.

Cook the Rice:

8. Add Arborio rice, stir to coat with butter and toast for 1–2 minutes.
9. Pour in the white wine and stir until fully absorbed.

Add Warm Stock Gradually:

10. Add warm vegetable stock one ladle at a time, stirring constantly.
11. Wait for each addition to be absorbed before adding more, for about 18–20 minutes, until rice is tender with a slight bite.

Add the Butternut Squash:

12. Stir in the mashed squash and remaining roasted pieces.
13. Mix in grated Parmesan and remaining butter.
14. Season to taste and stir until creamy and glossy.

Serve and Garnish:

15. Plate immediately. Garnish with crispy sage leaves or extra Parmesan if desired.

Best Sides to Serve with Gordon Ramsay Butternut Squash Risotto

• Grilled chicken or salmon – For added protein
• Crispy sage or pancetta – Adds texture and depth
• Simple arugula salad – Peppery contrast
• Roasted Brussels sprouts or mushrooms – Earthy flavors that complement squash
• Toasted walnuts or pine nuts – For a nutty crunch

Pro Tips for the Best Gordon Ramsay Butternut Squash Risotto

• Use hot stock – Cold broth slows the cooking process
• Stir constantly – Releases starch for a creamy texture
• Don’t overcook the rice – Aim for al dente
• Roast squash for added flavor – Enhances natural sweetness
• Finish with cold butter – Adds richness and shine

Creative Variations of Gordon Ramsay Butternut Squash Risotto

• Add sage brown butter – For extra fall flavor
• Use goat cheese instead of Parmesan – Creamy and tangy
• Include mushrooms or leeks – For earthy undertones
• Stir in spinach or kale at the end – Boosts nutrition
• Top with poached egg – Makes it a hearty main dish

Storage and Reheating Tips for Gordon Ramsay Butternut Squash Risotto

• Store in an airtight container in the fridge for up to 3 days
• Reheat on the stove with a splash of stock or water, stirring until smooth
• Avoid freezing – Texture may become grainy
• Use leftovers for risotto cakes – Pan-fry for a crispy treat

FAQs

How do you keep risotto creamy without adding cream?

The creaminess in risotto comes from slowly stirring warm stock into the rice, which releases starch and creates a naturally silky texture. There’s no need for cream if you use Arborio rice and stir consistently.

Can you use frozen butternut squash for risotto?

Yes, frozen butternut squash works well. Roast or sauté it until tender before adding it to the risotto. It saves time and delivers similar sweetness and texture.

What type of rice is best for butternut squash risotto?

Arborio rice is the best choice due to its high starch content, which gives risotto its signature creaminess. You can also use Carnaroli or Vialone Nano as alternatives.

Can I make butternut squash risotto ahead of time?

You can partially cook the risotto ahead—stop when the rice is just al dente, cool it quickly, and refrigerate. Reheat with a bit of stock and finish cooking just before serving.

Final Thoughts

Gordon Ramsay’s Butternut Squash Risotto is a rich, flavorful dish that showcases the sweetness of squash and the creaminess of traditional risotto. Whether served as a comforting main or a side dish at a dinner party, this recipe is easy to follow and sure to impress. Perfect for fall, but crave-worthy all year round.

Print