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 genuinely gourmet flavor.

Learn how to make Butternut Squash Risotto with the complete detailed guide below. Now gather your equipment, and let’s start cooking. (Check out Must-Try Gordon Ramsay Lobster Risotto)

Table of Contents

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Equipment You Need To Make Gordon Ramsay’s Risotto?

Saucepan: In a saucepan, warm the broth. That’s not it! You cannot use brothy, chilly liquids.
Skillet: For this recipe, you’ll need two skillets. For cooking the mushrooms and making the Risotto, you’ll need two. You can use the skillet to make the Risotto if you’re as lazy as I am.
Spatula: A lot of stirring will be required for this recipe. A spatula is ideal for this. Even if it doesn’t aid your arm, it’ll assist you in making a fantastic risotto.

My favorite pan to make Risotto is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture. Gordon Ramsay’s Top 15 Kitchen Essentials

I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon. Available at Amazon.

What Is Risotto Rice?

Risotto is a traditional northern Italian rice dish cooked with broth until it achieves a creamy texture. You can obtain broth from meat, fish, or vegetables. Many forms of Risotto comprise 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

My favorite pan to make Risotto is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan with Lid. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture. Available at Amazon. (Check out Gordon Ramsay’s Lobster Spaghetti)

1. 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. (Check out Vitamix Professional Series 750 Blender Review – More Than Just a Blender)

2. Cooking Risotto and Lobster

Add olive oil to a 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.

Lobster Butternut Squash Risotto

4 from 48 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

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

Ingredients

8 oz. 8 Lobster Knuckle and Claw Meat
2 ea. 2 4 oz. Lobster Tails, cut in half
2 cups 2 Arborio Rice, cooked to package specifications
1 ea. 1 Shallot, small diced
8 oz. 8 Butternut Squash, small diced and blanched
8 oz. 8 Butternut Squash Puree
4 oz. 4 White Wine
8 oz. 8 Parmesan Cheese, grated
16 oz. 16 Chicken Stock, more if needed
2 oz. 2 Olive Oil
4 pieces 4 Fried Sage (Garnish)
For Butternut Squash Puree
1 ea. 1 Butternut Squash, cut in half, seeds removed
¼lb. Butter, unsalted, room temp
1 C. 1 Heavy cream, heated through
½ C. Whole Milk
Salt To Taste

Directions

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. (Check out The Ultimate Ninja Blender vs. Vitamix Face-Off)
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

Notes

Adapted from Gordon Ramsay’s Hell’s Kitchen