Gordon Ramsay’s Pumpkin Risotto Was the Slow-Cooked Calm I Craved

I was in a soft girl autumn mood when I made this. Not dramatic, not sad. Just… craving warmth. Something about roasting pumpkin while wearing fuzzy socks felt like therapy. I didn’t want to rush dinner. I wanted to stir slowly, sip something warm, and let Gordon Ramsay’s Pumpkin Risotto hold me for a minute. This wasn’t cooking. This was self-soothing in pasta form.

What Gordon Ramsay Would Do

Okay, Gordon would roast that pumpkin properly. He’d make it a whole show—scoring the flesh, rubbing it with garlic, tucking rosemary sprigs in like a baby blanket. The man respects vegetables. And then he’d turn it into a velvety purée, no shortcuts, no canned nonsense. His risotto? Always al dente, always hot stock (NEVER cold), stirred with intention. He’d probably finish it with a swirl of mascarpone and a “just a touch” of Parmesan that’s actually half the block.

What I Changed (And Why)

I didn’t peel the pumpkin before roasting (lazy but efficient). I used chicken stock instead of veggie because I had some open and didn’t want to waste it. I also added more Parmesan than necessary because… comfort.

Also, Gordon boils his risotto rice before adding it. I tried that and nearly had a panic attack. It still turned out fine, but next time I might skip the pre-boil and just do it all in the pan like a traditional risotto rebel.

How It Turned Out

Creamy. Earthy. Soothing. It was like a hug in a bowl. The pumpkin was naturally sweet and mellow, the garlic and rosemary baked right in. The rice was just right—not too soft, not too stiff. And that cheese-mascarpone finish? DREAMY.

I topped mine with crispy sage leaves because I had them and I was feeling extra. Didn’t even photograph it. Just sat down and ate it in peace, warm bowl in hand, kitchen smelling like fall.

So, Was It Worth It?

Absolutely. It slowed me down in the best way. Something about scooping soft roasted pumpkin and slowly stirring risotto reminded me that cooking doesn’t always have to be frantic. It can be ritual. It can be slow, and still meaningful. Would I make it again? A thousand times yes—especially with a rainy night and a sweater.

How to Make Gordon Ramsay’s Pumpkin Risotto

Creamy, cozy, slightly sweet, and exactly what you need when the weather (or your mood) calls for calm.

Smart Tips

• Use fresh pumpkin. Canned won’t give the same depth or texture.
• Don’t skip the garlic-rosemary roast. That step makes the whole dish sing.
• Warm your stock. Cold stock = sad risotto.
• Taste often. You’ll know when the rice is just tender.
• Extra cheese = extra love. Stir in more Parmesan if you’re emotionally unstable (like me).

FAQs

Do I really need to roast the pumpkin?
Yes. It makes all the difference. The flavor deepens and gets naturally sweet.

Can I use canned pumpkin?
You can, but don’t tell Gordon. Texture won’t be the same.

Is mascarpone optional?
Totally. But it makes it silky and luxe.

Can I skip the rice boiling step?
Yes. Traditional risotto is done in one pan. Do what keeps you calm.