Gordon Ramsay Butternut Squash Risotto Recipe

This delicious and creamy Butternut Squash Risotto is the perfect comfort food for any occasion. Quick and easy to make, it combines smooth mashed squash with Arborio rice for a rich, flavorful dish. With just a few simple ingredients, you can enjoy a warm, nutritious meal that’s both satisfying and versatile.

Ingredients Needed:

• 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 Butternut Squash Risotto Recipe?

1. Steam the Squash: Steam the cubed squash for 10-15 minutes until soft. Drain and mash with a fork.
2. Cook the Onion and Rice: Melt butter in a pan, cook the onion for 2 minutes, then stir in the rice. Cook for about 5 minutes until glossy.
3. Add Wine and Squash: Pour in the white wine and cook until it’s gone. Add the mashed squash and 1/3 of the stock. Stir until absorbed.
4. Cook the Risotto: Add the remaining stock in parts, stirring until absorbed each time, until the rice is creamy.
5. Finish the Dish: Stir in Parmesan cheese, salt, and pepper. Serve warm.

Recipe Tips:

• Use Hot Stock: Always use hot chicken stock for better flavor. It helps the rice cook evenly and makes the risotto smoother.
• Stir Often: Stir the risotto regularly to get a creamy texture. This helps the rice release its starch and makes the dish rich.
• Let the Wine Cook Off: Let the white wine evaporate fully before adding the stock. This prevents the risotto from tasting too sour.
• Mash the Squash Well: Make sure to mash the butternut squash well. This helps it mix evenly in the risotto and gives it a richer flavor.
• Taste and Season: Taste your risotto before serving. Add extra salt, pepper, or Parmesan cheese to make it just right.

How To Store & Reheat Leftovers?

• Refrigerate: Let the risotto cool to room temperature before putting it in an airtight container. It can stay in the fridge for up to 3 days.
• Freeze: You can freeze the risotto for up to 1 month.
• On The Stove: Heat the risotto in a saucepan on low. Stir often and add some water or stock to keep it from sticking. Heat for 5-7 minutes until it’s hot.

Nutrition Facts:

• Calories: 140 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 340mg
• Potassium: 150mg
• Total Carbohydrate: 21g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 3g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Duck Breast Recipe
• Gordon Ramsay Cast Iron Steak Recipe
• Gordon Ramsay Corned Beef And Cabbage Recipe