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

Gordon Ramsay Butternut Squash Risotto
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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.

Ingredients

Scale

  • 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

Instructions

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:

  1. In a large saucepan, melt 1 tbsp butter over medium heat.

  2. Add chopped onion and sauté for 2–3 minutes until translucent.

  3. Stir in garlic and thyme, cook for 1 minute.

Cook the Rice:

  1. Add Arborio rice, stir to coat with butter, and toast for 1–2 minutes.

  2. Pour in the white wine and stir until fully absorbed.

Add Warm Stock Gradually:

  1. Add warm vegetable stock one ladle at a time, stirring constantly.

  2. 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:

  1. Stir in the mashed squash and remaining roasted pieces.

  2. Mix in grated Parmesan and remaining butter.

  3. Season to taste and stir until creamy and glossy.

Serve and Garnish:

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

Find it online: https://gordonramsayeats.com/gordon-ramsay-butternut-squash-risotto/