Gordon Ramsay Pumpkin Risotto Recipe 

This delicious and creamy pumpkin risotto is a simple, comforting meal that’s perfect for any occasion. Made with easy-to-find ingredients, it’s quick to prepare and packed with flavor. The rich pumpkin purée and cheesy finish make this dish a standout, and it’s a great way to enjoy autumn’s best flavors.

Ingredients Needed:

• 1.5kg pumpkin
• 1 head garlic, cut in half horizontally
• 1 handful rosemary sprigs
• 300g risotto rice
• 1.3 liters of vegetable or chicken stock
• 2 tbsp olive oil
• 1 large onion, peeled and finely chopped
• Sea salt and freshly ground black pepper

How To Make Pumpkin Risotto Recipe?

1. Roast the Pumpkin: Preheat the oven to 170°C (340°F). Cut the pumpkin in half, remove the seeds, and score the flesh. Season with salt, and pepper, and rub with garlic. Place rosemary in each half, drizzle with oil, and roast for 1 hour until soft. Scoop out and purée the pumpkin.
2. Prepare the Rice: Rinse the rice under cold water and drain. Boil the stock, add rice, and simmer for 7 minutes. Drain the rice and set aside.
3. Cook the Onion: Heat olive oil in a pan and cook the onion with salt and pepper until soft (about 5 minutes).
4. Combine: Stir in the pumpkin purée and cook for 5 minutes. Add the rice and enough hot stock to cover it. Simmer until the rice is tender, adding more stock if needed.
5. Finish: Stir in butter, mascarpone, and Parmesan. Serve hot.

Recipe Tips:

• Use Fresh Pumpkin: Fresh pumpkin gives a better taste and texture than canned.
• Don’t Overcook the Rice: Rice should be slightly firm before mixing with the pumpkin. Overcooked rice can become mushy.
• Warm Your Stock: Always add hot stock to the rice to help it cook evenly.
• Adjust Consistency: If it’s too thick, add more hot stock or water to keep it creamy.
• Add Extra Cheese: Stir in more Parmesan or mascarpone for extra creaminess and flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover risotto to cool to room temperature before storing it in an airtight container in the fridge for up to 2 days.
• Freeze: You can freeze the risotto for up to 1 month.
• Reheat: Heat the risotto in a pan over medium-low heat. Add stock or water and stir until fully heated.

Nutrition Facts:

• Calories: 477 kcal
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 548mg
• Potassium: 437mg
• Total Carbohydrate: 74g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 16g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Mushroom Risotto Recipe 
• Gordon Ramsay Beetroot Risotto Recipe
• Gordon Ramsay Parmesan Risotto Recipe