Lobster Butternut Squash Risotto


After watching Chef Christina make Lobster Butternut Squash Risotto, I couldn’t wait to start making it myself. The recipe combines sweet, buttery butternut squash and creamy risotto with herbs and Parmesan cheese, with butternut squash bursting with a truly gourmet flavor.

What Is Risotto Rice?

Risotto is a traditional northern Italian rice dish that is cooked with broth until it achieves a creamy texture. The broth can be obtained from meat, fish, or vegetables. Many forms of risotto comprise of butter, onion, white wine, and parmesan cheese. It is one of the most common methods of cooking rice in Italy.

How to Make Gordon Ramsay Lobster Butternut Squash Risotto

Learn how to make Butternut Squash Risotto with the full detail guide below. Now go gather your equipment and let’s start cooking.

Equipment Needed for Lobster Butternut Squash Risotto Recipe

  • Chefs knife
  • Cutting board
  • 12” Skillet
  • Wooden spoon
  • 2 Qt. Saucepan

1. Preparing Butternut Squash

Place squash face down on sheet tray and roast at 350 degrees until fork tender. Remove from oven and scoop out the flesh. Place squash in blender and add heavy cream and milk to loosen to desired consistency.

2. Cooking Risotto and Lobster

add olive oil to a pan, add 2 cups Arborio Rice, cook till rice is toasted. Then add Shallots and sweat out, add white wine, cook of all alcohol.

Start adding chicken stock, keep rice moving, as rice drys-up keep add chicken stock at 2 oz. every minute for 20 minutes. As the rice starts to cook add, Butternut Squash Puree with Risotto, Parmesan Cheese.

As rice is cooking, poach Lobster tail in melted butter very gently, then add Knuckle and Claw Meat to rice, add diced Butternut Squash, chives to plate, season to taste with salt. Top with poached Lobster tail.


Lobster Butternut Squash Risotto

4 from 21 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Learn how to make a Hell’s Kitchen classic recipe, Lobster Butternut Squash Risotto

Ingredients

  • 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

Directions

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

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

Check out Mushroom Risotto with Parmesan Cheese


Gordon Ramsay Risotto Recipes

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  • Shrimp and Scallop Risotto
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  • Lobster Risotto
    This Hell’s Kitchen Lobster Risotto recipe by Gordon Ramsay is a simple, yet luxury meal. Using Lobster is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.
  • Mushroom Risotto with Parmesan Cheese
    Hell’s Kitchen Mushroom Risotto with Parmesan Cheese recipe by Gordon Ramsay. Made with portobello mushrooms, thinly sliced, shallots and freshly grated Parmesan cheese.
  • Creamy Asparagus Risotto with Lemon and Mascarpone
    Hell’s Kitchen Creamy Asparagus Risotto with Lemon and Mascarpone Recipe by Gordon Ramsay. Made with spring green asparagus brightened with lemon and enriched with a dollop of mascarpone.

John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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