This delightful Gordon Ramsay Butternut Squash Risotto Recipe comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! You’re going to adore this creamy, comforting dish that’s not just perfect for cozy nights but also incredibly versatile. Feel free to switch up the ingredients you use; it’s a fantastic way to clean out the fridge or utilize whatever you have on hand!
Ingredient Breakdown
- 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
Let’s Get Cooking!
Here’s how to whip up this delicious Gordon Ramsay Butternut Squash Risotto, step by step:
Steam the Squash (10-15 minutes) : Start by tossing those butternut squash cubes into a steamer basket over boiling water. Steam for about 10-15 minutes, or until they’re tender. Once done, mash them up a bit with a fork and set aside. You want a little texture here!
Sauté the Onion (5 minutes) : In your trusty large skillet or pot (remember, one pot means minimal cleanup!), melt the butter over medium heat. Add the minced onion and sauté until translucent, about 5 minutes. It should smell fantastic by now!
Toast the Rice (5 minutes) : Once your onion is soft and fragrant, add the Arborio rice. Cook for another 5 minutes, stirring occasionally until the rice is lightly toasted and opaque. You’ll want to scrape the yummy bits off the bottom of the pan to get every last drop of flavor.
Add Wine (3-4 minutes) : Pour in the white wine and give it a good stir. Allow it to simmer and reduce until fully absorbed, about 3 to 4 minutes. The smell should be divine, this is where the magic begins!
Add Squash and Stock (15-20 minutes) : Now, add your mashed squash and a third of the hot chicken stock. Stir gently and bring it to a simmer, then reduce the heat. Keep adding the stock in parts; you want it to slowly absorb into the rice until it’s creamy and al dente. Total cook time here will be around 15-20 minutes.
Finish with Parmesan (2 minutes) : Once the risotto has reached that perfect creamy consistency, turn off the heat and fold in the Parmesan cheese. Season with salt and ground black pepper to taste. Give it one last stir and let the cheesy goodness melt in!
Serve Warm : You can serve this amazing dish warm, garnished with an extra sprinkle of Parmesan if desired. Enjoy every creamy bite!
Why I Love This Recipe
This is my go-to recipe when I need a warm, comforting meal that the whole family will adore! I’m a real sucker for dishes that feel indulgent yet are so incredibly easy to make. The best part is you can use whatever odds and ends you have in the fridge. Made it last week with some leftover chicken? Fantastic! The flavors meld together beautifully, making it a true family favorite.
If you loved this Gordon Ramsay Butternut Squash Risotto, be sure to check out my Gordon Ramsay Lobster Risotto, my Mushroom Risotto, or my Chicken Pot Pie Casserole!
Why This Recipe Works
Quick & Easy
This risotto comes together in under 30 minutes—perfect for those busy weeknights when you need something delicious without all the fuss!
One Pot
Minimal cleanup required! Everything is made in one pot, making it a breeze to whip up. Less time washing dishes means more time with the family!
Customizable
Feel free to switch up those ingredients. Got some leftover veggies? Toss them in! This risotto is very forgiving and adaptable, use whatever you have!
Comfort Food
It’s loaded with tons of flavor and is the ultimate comfort food. You’ll find yourself reaching for seconds, maybe even thirds, trust me, I don’t judge!
Meal Prep Friendly
This dish is perfect for meal prep, as it keeps well in the fridge for a few days. Just reheat and enjoy a wholesome meal at your fingertips!
Serving and Storage Tips
Serving Suggestions: Serve this scrumptious butternut squash risotto alongside a simple green salad or crusty bread for dipping. Add some grilled chicken for extra protein and heartiness!
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Just remember, because risotto tends to thicken as it sits, you may need to add a splash of stock (or water) when reheating.
Reheating Instructions: The best method to reheat is on the stovetop. Add a splash of water or stock to bring it back to life, stirring frequently until warm.
Freezer Friendly: I don’t recommend freezing risotto; the texture just doesn’t hold up after thawing. It’s best enjoyed fresh!
So, what are you waiting for? Grab those ingredients and whip up this Gordon Ramsay Butternut Squash Risotto tonight! It’s a dish that will warm your heart and make your taste buds dance!
And voilà, there you have it! I hope this recipe helps you create one of your new family favorites! Cooking really is about bringing people together, and there’s nothing quite like a cozy bowl of risotto to do just that! Happy cooking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Gordon Ramsay Butternut Squash Risotto
Ingredients
Method
- Steam the butternut squash cubes for about 10-15 minutes or until tender. Mash slightly and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced onion and sauté until translucent, about 5 minutes.
- Add Arborio rice and cook, stirring occasionally, for another 5 minutes until the rice is lightly toasted.
- Pour in the white wine and allow it to simmer until absorbed, approximately 3-4 minutes.
- Add the mashed squash and a third of the hot chicken stock, stirring gently and bringing it to a simmer. Gradually continue to add stock until the rice absorbs it and reaches a creamy consistency, about 15-20 minutes.
- Turn off the heat and fold in the grated Parmesan cheese. Season with salt and black pepper to taste, and stir well.
- Serve warm, optionally garnished with extra Parmesan.