Gordon Ramsay’s Pumpkin Risotto

Gordon Ramsay Pumpkin Risotto is a vibrant, earthy dish that captures the essence of autumn in a single bowl. Unlike standard risottos that rely purely on stock, Gordon’s version uses a double-textured pumpkin approach: a silky, roasted pumpkin purée folded into the rice for a deep orange color, and small roasted cubes for texture. The hallmark of this recipe is the finish with crispy sage leaves and brown “sage butter,” which adds a sophisticated nuttiness to the sweet pumpkin.

Try More Risotto Recipes:

• Gordon Ramsay Crab Risotto Recipe
• Gordon Ramsay Butternut Squash Risotto
• Gordon Ramsay Truffle Risotto Recipe 

Why You Will Love This Pumpkin Risotto Recipe:

• The “Double” Pumpkin: Using both purée and roasted cubes ensures that every bite is bursting with flavor and varied texture.
• Professional Finish: The addition of Mascarpone at the end (a Gordon staple) provides a luxury and “gloss” that Parmesan alone cannot achieve.
• Sage Butter Magic: The contrast between the sweet, creamy pumpkin and the salty, crispy sage is a classic flavor profile mastered by Ramsay.
• Seasonal Versatility: While pumpkin is the star, this technique works perfectly with butternut squash or Red Kuri squash.

Gordon Ramsay Pumpkin Risotto Ingredients

• The Pumpkin
  • 1.5 kg (approx. 3 lbs) Pumpkin or Butternut Squash
  • 1 head of garlic, halved horizontally
  • 3–4 sprigs fresh rosemary
  • Olive oil, salt, and black pepper
• The Foundation
  • 1 ½ cups Arborio or Carnaroli rice
  • 1 ½ quarts Vegetable or Chicken stock (kept hot)
  • 1 large shallot or onion, finely diced
  • ½ cup dry white wine
• The “Mantecatura” (The Finish)
  • 3 tbsp unsalted butter (cold)
  • 2 tbsp Mascarpone cheese
  • ½ cup freshly grated Parmesan cheese
• The Garnish
  • 8–10 fresh sage leaves
  • 2 tbsp butter (for browning the sage)
  • Optional: 1/3 cup crispy fried pancetta or bacon bits

How To Make Gordon Ramsay Pumpkin Risotto

1. Roast the Pumpkin: Preheat oven to 400°F (200°C). Cut the pumpkin in half, remove seeds, and score the flesh. Rub with garlic halves and rosemary. Drizzle with oil and roast for 45–60 minutes until tender.
2. Purée and Cube: Scoop out half the pumpkin and blend into a smooth purée. Chop the other half into small 1cm cubes. Set aside.
3. Sauté and Toast: In a wide pan, sauté shallots in olive oil until soft. Add the rice and toast for 2 minutes until the edges are translucent.
4. Deglaze: Add the wine and stir until completely evaporated.
5. The Ladle Method: Add hot stock one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. After about 12 minutes, stir in the pumpkin purée.
6. Add Cubes: When the rice is al dente, fold in the pumpkin cubes and a final splash of stock to keep it loose.
7. Finish (Mantecatura): Remove from heat. Vigorously beat in the cold butter, Mascarpone, and Parmesan until glossy.
8. The Sage Garnish: In a small skillet, melt 2 tbsp butter until it foams and turns brown. Add sage leaves for 30 seconds until crispy. Pour the sage butter and leaves over the plated risotto.

Recipe Tips

• The Smear Test: To check for doneness, smear a grain of rice on a plate. It should be smooth with only a tiny white “pinprick” of starch left in the center.
• The “Wave” (All’Onda): When you shake the plate, the risotto should ripple like a wave. If it sits in a stiff clump, add a splash more hot stock.
• Keep it Hot: Never add cold stock to the rice; it shocks the grain and prevents the starch from releasing.

What To Serve With Pumpkin Risotto?

Balance the creamy sweetness Pumpkin Risotto with acidic or bitter sides. Serve a peppery arugula salad with balsamic vinaigrette or roasted radicchio. For protein, pan-seared scallops or roasted pork tenderloin are excellent. Add texture with toasted walnuts or crispy pancetta, and pair with a crisp Sauvignon Blanc or Pinot Noir.

How To Store Leftovers Pumpkin Risotto?

• Refrigerate: Cool the risotto quickly by spreading it in a shallow layer. Transfer to an airtight container and store for up to 3–5 days.
• Do Not Freeze: Freezing pumpkin risotto ruins the texture. The rice becomes mushy and the pumpkin-cream emulsion will likely separate and become grainy upon thawing.

How to Reheat Leftovers Pumpkin Risotto?

• Stovetop (Best): Place leftovers pumpkin risotto in a pan over low heat. Add a splash of stock or water (2 tbsp per cup). Stir gently until creamy and fluid again. Finish with a small pat of butter for shine.
• Microwave (Fastest): Place in a bowl leftovers pumpkin risotto with a splash of liquid. Cover with a damp paper towel. Heat in 30-second intervals, stirring well between each until heated through.

FAQs

More Risotto Recipes:

• Gordon Ramsay Lobster Risotto Recipe
• Gordon Ramsay Asparagus Risotto Recipe
• Gordon Ramsay’s Shrimp Risotto

Pumpkin Risotto Nutrition Facts

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 55mg
• Sodium: 820mg
• Total Carbohydrate: 52g
• Protein: 14g

Gordon Ramsay’s Pumpkin Risotto

Recipe by Sophie LaneCourse: Risotto, Dinner, Lunch, SidesCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

450

kcal

Gordon Ramsay Pumpkin Risotto is a vibrant, earthy dish that captures the essence of autumn in a single bowl. Unlike standard risottos that rely purely on stock, Gordon’s version uses a double-textured pumpkin approach: a silky, roasted pumpkin purée folded into the rice for a deep orange color, and small roasted cubes for texture. The hallmark of this recipe is the finish with crispy sage leaves and brown “sage butter,” which adds a sophisticated nuttiness to the sweet pumpkin.

Ingredients

• 1.5 kg (approx. 3 lbs) Pumpkin or Butternut Squash

• 1 head of garlic, halved horizontally

• 3–4 sprigs fresh rosemary

• Olive oil, salt, and black pepper

• The Foundation

• 1 ½ cups Arborio or Carnaroli rice

• 1 ½ quarts Vegetable or Chicken stock (kept hot)

• 1 large shallot or onion, finely diced

• ½ cup dry white wine

• The “Mantecatura” (The Finish)

• 3 tbsp unsalted butter (cold)

• 2 tbsp Mascarpone cheese

• ½ cup freshly grated Parmesan cheese

• The Garnish

• 8–10 fresh sage leaves

• 2 tbsp butter (for browning the sage)

• Optional: 1/3 cup crispy fried pancetta or bacon bits

Directions

• Roast the Pumpkin: Preheat oven to 400°F (200°C). Cut the pumpkin in half, remove seeds, and score the flesh. Rub with garlic halves and rosemary. Drizzle with oil and roast for 45–60 minutes until tender.
• Purée and Cube: Scoop out half the pumpkin and blend into a smooth purée. Chop the other half into small 1cm cubes. Set aside.
• Sauté and Toast: In a wide pan, sauté shallots in olive oil until soft. Add the rice and toast for 2 minutes until the edges are translucent.
• Deglaze: Add the wine and stir until completely evaporated.
• The Ladle Method: Add hot stock one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. After about 12 minutes, stir in the pumpkin purée.
• Add Cubes: When the rice is al dente, fold in the pumpkin cubes and a final splash of stock to keep it loose.
• Finish (Mantecatura): Remove from heat. Vigorously beat in the cold butter, Mascarpone, and Parmesan until glossy.
• The Sage Garnish: In a small skillet, melt 2 tbsp butter until it foams and turns brown. Add sage leaves for 30 seconds until crispy. Pour the sage butter and leaves over the plated risotto.

Notes

• The Smear Test: To check for doneness, smear a grain of rice on a plate. It should be smooth with only a tiny white “pinprick” of starch left in the center.
  The “Wave” (All’Onda): When you shake the plate, the risotto should ripple like a wave. If it sits in a stiff clump, add a splash more hot stock.
  Keep it Hot: Never add cold stock to the rice; it shocks the grain and prevents the starch from releasing.