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–+ servings

Gordon Ramsay Butternut Squash Risotto

A creamy, restaurant‑style risotto featuring sweet roasted butternut squash and bold savory depth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main
  • 1 medium butternut squash peeled and cubed
  • 1½ cup Arborio rice
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • ½ cup dry white wine
  • 4 cups low‑salt stock chicken or vegetable
  • ½ cup Parmesan cheese freshly grated
  • sage leaves for garnish

Method
 

  1. Preheat oven to 220 °C (425 °F). Roast squash cubes 15 min until edges caramelize, set aside.
  2. Sauté onion and garlic in olive oil 2 min. Add Arborio rice and toast 1 min.
  3. Pour in wine, stir until nearly absorbed. Add warm stock in ½‑cup increments, stirring between additions, about 18 min total.
  4. Fold in roasted squash and Parmesan. Taste and adjust seasoning. Finish with butter off‑heat.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSodium: 600mg

Notes

Keep squash slightly under‑roasted for texture. Warm stock prevents soggy center.

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