Gordon Ramsay Butternut Squash Risotto is the cozy dinner you didn’t know you were craving. This creamy, savory, and just-slightly-sweet dish is straight from Gordon Ramsay’s playbook, but it’s easy enough for a Tuesday night in yoga pants. With roasted squash, buttery Arborio rice, and a sprinkle of Parmesan, it’s the perfect comfort food—minus the fuss. Whether you’re cooking for picky eaters or just treating yourself, Gordon Ramsay Butternut Squash Risotto delivers rich flavor with simple ingredients. Stirring required, stress not. You’ll be amazed how quickly this recipe becomes a fall favorite… or let’s be honest, an anytime favorite.
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What is Gordon Ramsay Butternut Squash Risotto?
Gordon Ramsay Butternut Squash Risotto is a classic Italian-style dish with a Ramsay twist—sophisticated yet totally doable at home. It starts with roasting butternut squash to bring out its natural sweetness, then stirring it into creamy Arborio rice that’s been simmered in white wine and vegetable stock. Add garlic, thyme, Parmesan, and a pat of butter (okay, maybe two), and you’ve got a meal that tastes like it came from a five-star kitchen.
The texture? Silky. The flavor? Earthy and savory with just a whisper of sweetness. The vibe? Comfort food with a culinary upgrade. It’s cozy-season gold, but honestly, it’s good all year round.
Reasons to Try Gordon Ramsay Butternut Squash Risotto
Let’s be real—risotto has a reputation for being high-maintenance. But this recipe? It’s surprisingly chill. Here’s why you need to give it a shot:
- It’s total comfort food. Think: creamy, cheesy, and belly-hugging.
- It feels fancy without being fussy. No blow torch or sous-vide required.
- You can make it ahead-ish. Leftovers reheat like a dream.
- It’s vegetarian-friendly, but even meat-lovers won’t miss a thing.
- One pot, one mission: flavor. Fewer dishes, more time for dessert (may we suggest Gordon Ramsay’s blondies?)
Busy weeknight? Dinner party? Just craving carbs and cheese? This recipe checks all the boxes.
Ingredients Needed to Make Gordon Ramsay Butternut Squash Risotto
Before you dive into this creamy bowl of bliss, let’s talk ingredients. The beauty of Gordon Ramsay Butternut Squash Risotto lies in its simplicity—each item plays a key role in building that velvety texture and rich, layered flavor.
- 1 small butternut squash, peeled and diced – This is your flavor hero. Roasting it brings out the natural sweetness, which balances beautifully with the savory elements of the risotto. If your squash is on the larger side, just use about 2–3 cups of diced cubes.
- 1 tablespoon olive oil – A good drizzle helps the squash roast to golden perfection without sticking. Go for extra virgin if you can, for a richer depth of flavor.
- Salt and pepper, to taste – Don’t underestimate these basics. Season your squash before roasting and taste again at the end for perfect balance.
- 1 tablespoon butter + 2 tablespoons for finishing – The first spoon gets the risotto base going with the onions, and the final two get stirred in at the end to make everything extra creamy and glossy (this part is chef’s kiss).
- 1 small onion, finely chopped – Yellow or white onions work well. This is your aromatic foundation—sautéed gently until it softens and sweetens.
- 2 cloves garlic, minced – Garlic adds a quiet but necessary punch. If you’re a garlic lover, no one’s judging if you sneak in an extra clove.
- 1 teaspoon fresh thyme leaves – Earthy and fragrant, thyme plays well with the squash. If you don’t have fresh, you can substitute with ½ teaspoon dried thyme, but fresh really pops.
- 1 cup Arborio rice – This short-grain rice is non-negotiable for classic risotto. It releases starch as it cooks, creating that signature creamy texture without adding cream.
- ½ cup dry white wine – Adds a bright, slightly acidic note that keeps the dish from feeling too heavy. Something like Sauvignon Blanc or Pinot Grigio works well—and yes, you can sip while you stir.
- 4 cups vegetable stock, kept warm – Warming the broth before adding it to the rice helps maintain a steady simmer, which is key for proper risotto texture.
- ½ cup grated Parmesan cheese – Salty, nutty, and just what this dish needs to round everything out. Use freshly grated if possible—pre-shredded just doesn’t melt the same.
- Optional: Fresh sage leaves, for garnish – Fry them quickly in a little butter for a crispy, elegant finishing touch. They bring a cozy autumnal note that pairs beautifully with the squash.
These ingredients might sound simple, but together? They’re magic. You’ll turn a humble squash and some pantry staples into something that tastes restaurant-worthy—without leaving your kitchen.
Instructions to Make Gordon Ramsay Butternut Squash Risotto
Cooking Gordon Ramsay Butternut Squash Risotto might sound like a culinary workout, but I promise—it’s more like a therapeutic stir session. Set aside 45 minutes, pour yourself a glass of that dry white wine, and let’s get this golden, creamy comfort dish on the table.
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss your peeled and diced squash with olive oil, a generous pinch of salt, and some black pepper. Spread the squash out on a baking sheet in a single layer—crowding leads to steaming, not roasting. Pop it in the oven for 20–25 minutes until it’s tender and slightly caramelized around the edges. You want flavor here, not mush. Once it’s done, mash up about half and keep the rest whole for texture. This roasted squash gives Gordon Ramsay Butternut Squash Risotto its signature sweetness and depth.
Step 2: Sauté Your Aromatics
While the squash is roasting, start the risotto base. Melt 1 tablespoon of butter in a large saucepan over medium heat. Add the chopped onion and cook for 2–3 minutes until it turns soft and translucent. Stir in the minced garlic and fresh thyme leaves and cook for one more minute. This step builds the flavor foundation for your Gordon Ramsay Butternut Squash Risotto.
Step 3: Toast the Rice
Add your Arborio rice to the pan, stirring to coat each grain in that buttery, oniony goodness. Let it toast for about 1–2 minutes. You don’t want to brown it—just warm and fragrant. This step helps the rice keep its structure while it slowly releases starch (aka, creaminess).
Step 4: Deglaze with Wine
Add the white wine and stir gently until it’s completely soaked up by the rice. Don’t rush this—your kitchen should already be smelling like a fancy Italian bistro by now. The acidity in the wine balances the sweetness of the squash and cuts through the richness of the cheese and butter you’ll add later.
Step 5: Add Stock Gradually (and Stir Often)
Now comes the meditative part of Gordon Ramsay Butternut Squash Risotto—ladle in the warm vegetable stock, one scoop at a time. Stir continuously and don’t add more until the liquid has mostly absorbed. Keep going like this for 18–20 minutes, or until the rice is al dente and coated in a creamy sauce. You don’t want it soupy, but it should spread gently on a plate—not sit in a heap.
Step 6: Stir in the Squash and Cheese
Once the rice is just right, gently fold in the mashed and roasted butternut squash. Add your grated Parmesan and the remaining 2 tablespoons of butter. Stir until everything is glossy, luscious, and your arms are officially toned from all that stirring. Season with more salt and pepper to taste.
Step 7: Serve and Garnish
Ladle the Gordon Ramsay Butternut Squash Risotto into shallow bowls. If you’re feeling fancy (or feeding someone you want to impress), top with crispy sage leaves or a little extra Parmesan. Serve immediately—risotto waits for no one.
Perfect Pairings for Gordon Ramsay Butternut Squash Risotto
Gordon Ramsay Butternut Squash Risotto is rich, creamy, and deeply satisfying all on its own—but if you want to turn it into a full-on dinner spread, we’ve got options. A bright green veggie like Gordon Ramsay’s braised cabbage or roasted Brussels sprouts adds freshness and color. Looking for protein? Try a crispy pan-fried salmon filet on top for a restaurant-worthy twist.
For a lighter pairing, go with a simple arugula salad with lemon vinaigrette—it cuts through the richness like a charm. And for dessert? You can’t go wrong with Gordon Ramsay’s apple crumble or a spoonful of his dreamy tiramisu. You’ve earned it.
Key Tips for Making Gordon Ramsay Butternut Squash Risotto
Risotto doesn’t have to be intimidating. Here’s how to nail Gordon Ramsay Butternut Squash Risotto like a pro without losing your sanity:
- Keep your stock warm. Adding cold broth drops the temperature and messes with the texture.
- Stir often, but don’t go overboard. You’re aiming for creamy, not gluey.
- Roast your squash well. You want those browned bits—that’s flavor magic.
- Taste as you go. Rice needs salt, and Parmesan adds its own. Adjust gently.
- Use quality Parmesan and wine. The flavor payoff is huge.
And last but not least—don’t multitask too much. Risotto wants your attention, even if your toddler also wants a snack.
Storage and Reheating Tips for Gordon Ramsay Butternut Squash Risotto
Leftover risotto? Yes, please. Gordon Ramsay Butternut Squash Risotto stores beautifully and reheats with minimal drama—just a few small tricks help preserve its creaminess.
To store: Let it cool completely, then scoop it into an airtight container. It’ll keep in the fridge for up to 3 days. Avoid freezing—it changes the texture in weird ways.
To reheat: Add a little vegetable stock, water, or a dash of cream to restore consistency in a pan over gentle heat. Mix softly as it heats through. Microwave heating also works—just add moisture and interrupt to stir every 30 seconds. Garnish with fresh herbs or cheese to refresh the flavors.
Pro tip: Leftover risotto makes epic crispy arancini (fried risotto balls). Hello, next-day glow-up.
Final Thoughts
If there’s one dish that balances comfort, flavor, and a little bit of culinary flair, it’s Gordon Ramsay Butternut Squash Risotto. It’s rich without being over the top, simple enough for weeknights but fancy enough for guests. The best part? You don’t need restaurant gear or Ramsay-level knife skills to pull it off—just a pot, a spoon, and a little patience (okay, and maybe a glass of wine).
Whether it’s your first time making risotto or it’s already a staple in your kitchen, Gordon Ramsay Butternut Squash Risotto proves that good food doesn’t have to be complicated. Just flavorful, warm, and made with care.
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FAQs
How does Gordon Ramsay cook butternut squash?
He typically roasts it with olive oil, salt, and pepper until caramelized—just like in this risotto recipe. Roasting enhances its sweetness and gives it depth.
What is Gordon Ramsay’s most famous recipe?
While he’s known for many iconic dishes, Beef Wellington is hands down his most recognized. However, his risottos—like this Gordon Ramsay Butternut Squash Risotto—are close runners-up for their rich flavor and elegant simplicity.
What is in Gordon Ramsay’s lobster risotto?
Gordon’s lobster risotto usually includes shellfish stock, Arborio rice, Parmesan, butter, fresh herbs, and of course, chunks of tender lobster. It’s a seafood-lovers dream and follows the same risotto method you learned here.
What herb goes with butternut squash risotto?
Thyme is the classic go-to (and what we use here), but fresh sage or even rosemary pairs beautifully. For garnish, crispy sage is a chef-approved move that adds visual flair and flavor.
Gordon Ramsay Butternut Squash Risotto
This Gordon Ramsay Butternut Squash Risotto is creamy, comforting, and loaded with fall flavors. It starts with roasted butternut squash, simmered into creamy Arborio rice with wine, thyme, and buttery Parmesan. Whether you’re cooking to impress or just need a cozy dinner, this risotto brings restaurant-quality flavor to your kitchen with simple, everyday ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stirring (Risotto Method)
- Cuisine: Italian
Ingredients
- 1 small butternut squash, peeled and diced
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp butter (plus 2 tbsp for finishing)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups vegetable stock, kept warm
- ½ cup grated Parmesan cheese
- Optional: Crispy sage leaves or extra Parmesan, for garnish
Instructions
1. Roast the Butternut Squash
Preheat oven to 400°F (200°C). Toss your diced squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender and caramelized around the edges. Mash half of it; set the rest aside for texture.
2. Build the Risotto Base
In a large saucepan, melt 1 tablespoon of butter over medium heat. Add chopped onion and cook for about 3 minutes, until it turns soft and translucent. Stir in the garlic and thyme and cook another minute, just until fragrant.
3. Toast the Rice
Add the Arborio rice and stir to coat it with the butter and aromatics. Let it toast for 1–2 minutes until the grains are slightly translucent around the edges.
4. Add the Wine
Pour in the white wine and stir until it has fully absorbed into the rice. You’ll know it’s time for the next step when the pan looks almost dry.
5. Add Stock, One Ladle at a Time
Start adding warm vegetable stock one ladle at a time. Stir gently and let each scoop absorb before adding more. This should take about 18–20 minutes. The rice should be creamy and tender, but still have a tiny bit of bite.
6. Stir in the Butternut Squash
Fold in both the mashed and reserved roasted squash. Add the grated Parmesan and the remaining 2 tablespoons of butter. Season with salt and pepper. Stir until everything looks rich and glossy.
7. Serve and Garnish
Spoon into warm bowls and top with crispy sage leaves or a sprinkle of extra cheese if you’re feeling indulgent. Serve immediately.
Notes
- Swap Parmesan for a vegan version to make this vegetarian-friendly.
- No wine? A splash of lemon juice in broth adds brightness.
- Leftovers make perfect risotto cakes or arancini the next day.
