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.
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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.
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. Can obtain the 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.
1. Preparing Butternut Squash
Place squash face on a 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, 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 rice moving; as rice drys 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 starts to cook.
As rice is cooking, poach Lobster tail in melted butter very gently, then add Knuckle and Claw Meat to rice, Diced Butternut Squash, and chives to the plate, and season to taste with salt. Top with the poached Lobster tail.