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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 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.

Notes

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