gordon ramsay’s butternut squash lobster risotto

Gordon Ramsay’s Butternut Squash Lobster Risotto: Indulge in Luxury

Select a heavy bottom pan to craft the perfect lobster butternut squash risotto; its ability to retain heat is crucial. Set your stove to medium-high to warm the pan sufficiently. It’s essential to start by creating a toasty base for the Risotto, which brings us to another pivotal step: the slight coating of olive oil. This step is paramount, as it sets the stage for the rice to be toasted evenly.

Once your pan is heated, add Arborio rice in an even layer to toast. This process is not merely for flavor; it also awakens the natural starches in the rice, which are instrumental in achieving that coveted creamy texture all chefs strive for. Keep an attentive eye and nose as the toasting rice will emit a distinctly appetizing aroma.

Elevate your pasta game: Dive into Gordon Ramsay’s Guide to Exquisite Lobster Spaghetti for a luxurious twist.

Butternut Squash Lobster Risotto Recipe

Butternut Squash Lobster Risotto Recipe

Incorporate brunoise (finely diced) shallots into the pan. As you stir, you will notice the moisture from the shallots create a sizzle, a culinary indication of flavor infusion.

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  • 8 oz. Lobster Knuckle and Claw Meat

  • 2 ea. 4 oz. Lobster Tails, cut in half

  • 2 cups Arborio Rice, cooked to package specifications

  • 1 ea. Shallot, small diced

  • 8 oz. Butternut Squash, small diced and blanched

  • 8 oz. Butternut Squash Puree

  • 4 oz. White Wine

  • 8 oz. Parmesan Cheese, grated

  • 16 oz. Chicken Stock, more if needed

  • 2 oz. Olive Oil

  • 4 pieces Fried Sage (Garnish)

  • For Butternut Squash Puree
  • 1 ea. Butternut Squash, cut in half, seeds removed

  • ¼lb. Butter, unsalted, room temp

  • 1 C. Heavy cream, heated through

  • ½ C. Whole Milk

  • Salt To Taste


  • Preparing Butternut Squash
  • Place squash face on a sheet tray and roast 350 degrees until fork tender. Remove from the oven and scoop out the flesh. Place squash in a blender and add heavy cream and milk to loosen to desired consistency.
  • Cooking Risotto and Lobster
  • Add olive oil to the pan, add 2 cups Arborio Rice, and cook till rice is toasted. Then add Shallots and sweat out, add white wine, and cook off all alcohol.
  • Start adding chicken stock and keep the rice moving; as the rice dries up, keep adding chicken stock at 2 oz every minute for 20 minutes. Add Butternut Squash Puree with Risotto and Parmesan Cheese as the rice cooks.
  • As the rice cooks, gently poach Lobster tail in melted butter, then add Knuckle and Claw Meat to the rice, Diced Butternut Squash, and chives to the plate, and season to taste with salt. Top with the poached Lobster tail.

Recipe Video

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What Ingredients Comprise Lobster Risotto?

Lobster risotto is a luxurious Italian dish that typically includes the following ingredients:

  • Lobster: Fresh lobster is the dish’s star, providing a sweet and succulent flavor.
  • Arborio rice: A starchy, short-grain rice traditionally used to make Risotto due to its ability to absorb liquids and flavors.
  • Stock: A seafood or fish stock is usually used to complement the lobster, but chicken or vegetable stock can also be used.
  • White wine: A dry white wine is often added for depth of flavor.
  • Onions or shallots: These are sautéed at the beginning to form a flavor base.
  • Garlic: Adds aroma and depth.
  • Butter and olive oil: Used for sautéing and to add richness to the dish.
  • Parmesan cheese: Grated Parmesan is stirred at the end to add a creamy texture and savory taste.
  • Herbs and seasonings: Fresh herbs like parsley or chives, salt and pepper are used to season the dish.

How Do Restaurants Achieve Creaminess in Risotto?

Restaurants make Risotto creamy by:

  1. Choosing the right rice: Arborio rice, with its high starch content, naturally becomes creamy as it cooks.
  2. Stirring frequently: Constant stirring encourages the rice grains to release their starch, creating a creamier texture.
  3. Using hot stock: Adding hot stock gradually allows the rice to cook evenly and release starch without becoming mushy.
  4. Finishing with fats: Stirring in butter and cheese at the end of cooking adds richness and enhances creaminess.

What Is the Key to Preparing an Excellent Risotto?

The secret to a great risotto lies in the following: Never wash your rice before cooking it, as doing so removes the starch that helps give Risotto its smooth texture.

  1. Toasting the rice: Toasting the rice in fat before adding the liquid enhances its nutty flavor and helps maintain texture.
  2. Patience and attention: Risotto requires constant attention and slow addition of stock, allowing the rice to absorb the liquid and develop a creamy consistency.
  3. Quality ingredients: High-quality stock, fresh herbs, and real Parmesan cheese can significantly affect flavor.
  4. Proper seasoning: Balancing the flavors with the right amount of seasoning is crucial to highlight all the ingredients.
  5. Serving immediately: Risotto should be served right after cooking to enjoy its creamy texture at its best.

Summing Up

As we reach the end of this culinary escapade, it’s clear that Ramsay’s Butternut Squash Lobster Risotto isn’t just a recipe. It’s a journey into the heart of abundant home cooking. You can transform your kitchen into a Michelin-starred haven by marrying the right techniques with quality ingredients.

So, embrace the challenge, stir patiently, and proudly present your plate. Whether it’s a special occasion or a desire to indulge in the finer tastes of life, this Risotto promises to deliver a luxurious dining experience that will linger on your palate and in your memory. Bon appétit!

Experience culinary elegance: Let your taste buds revel in Gordon Ramsay’s Top 5 Risotto Dishes You Need to Try, a refined flavors and techniques showcase.

Last Updated on January 22, 2024 by John Siracusa


  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. Cooking for me has always been an art infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

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