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 cooked with broth until it achieves a creamy texture. The broth can be obtained 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

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

My favorite pan to make risotto is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan with Lid. Available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

1. Preparing Butternut Squash

Place squash face down on sheet tray and roast at 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.

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, and cook off all alcohol.

Start adding chicken stock and keep rice moving; as rice drys-up, keep adding 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 the plate, season to taste with salt. Top with the poached Lobster tail.

Lobster Butternut Squash Risotto

4 from 35 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 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, 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 rice moving; as rice drys-up, keep adding 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 the plate, season to taste with salt. Top with the poached Lobster tail.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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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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