Butternut Squash Risotto

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Butternut Squash Risotto|Havocinthekitchen.com

Have you ever seen TV show Hell’s Kitchen?

I have.

Butternut Squash Risotto|Havocinthekitchen.com

This year. All 14 seasons. But first I saw the last season – I had never even heard of this show before. Then I decided to watch the remaining seasons. I would not have been Ben if I had done this in any other (read: normal) way. Sure I did it in the reverse order: the 13, 12, and so on seasons.

Needless to say, this approach meant I had already known the winner of the season I just started to watch. Well, I’m lying to you. I’ve got horrible memory. That’s why having watched a few episodes of each season I always read Wikipedia’s articles. Why? I needed to know the names of my favorites!

It’s a lovely show, indeed. Yup, it’s still the show with all its ostentatious drama and fake emotions, but I loved it. And Gordon Ramsay!

Besides, I’ve learned a few significant things about the contestants.

  • Being a chef means you’ve got to swear. What a stressful job, eh? But really, I’ve seen just a very few contestants who didn’t curse at all or did it moderately. Some folks did that so eloquently that you can include them as the examples in modern oratory textbooks.
  • Scallops are the most complicated produce to work with. You can be a prominent chef with 28,5 years of experience, but you still can screw your scallops. Again and again. You will never see any scallops on this blog, guys!
  • People either didn’t watch the previous seasons or were asked to make the same mistakes on purpose. But common, you are cooking on Ramsay’s show so there are some NO-NO-NO. Dessert as your signature dish? Wake up, dude! Gordon isn’t looking for a pastry chef! Your mom’s recipe as a signature dish? That’s even worse than a dessert. Pasta from the package? You’ve got a lot of time (30 minutes), and you didn’t manage to make fresh pasta? That’s just offensive! Canned tomatoes? Oh dude, you just totally screwed yourself.

There’s another dish that always makes the contestant’s lives miserable. It’s risotto. Seriously, most of the chefs, even really experienced, at least once have struggled with their risotto.

I don’t judge them, though. Professional kitchen and ongoing stress are not the easiest things to deal with. Besides, even though they’re quite specific formulas how to cook the good risotto, you still have got to feel it.

I think I wouldn’t have felt embarrassed for this Butternut Squash Risotto if Gordon had tried it. First of all, it’s not a dessert haha. Next, it was seasoned nicely and cooked well. I mean, creamy, dreamy, and so on. Besides, I incorporated homemade pumpkin puree (I won’t judge you for using a canned one, though). It was simply delicious too cause sage and pancetta make any risotto better, right? And finally, I didn’t add any lavender. Such a crucial point. It was so tempting, but I was strong. Pumpkin and lavender sound slightly peculiar even to me. And Ramsey would haven’t appreciated such a combo. I guess, Andrey would haven’t either.

Butternut Squash Risotto|Havocinthekitchen.com

But if seriously, this Butternut Squash Risotto is the perfect comfort fall/winter meal. You should make it. Right now, between those trays of the cookies you’re baking (Yes, I know that!)

But before I let you go, I’ve got to ask what’s your favorite food show. What’s your favorite risotto? Would you try lavender risotto? (Great idea, indeed).

Butternut Squash Risotto|Havocinthekitchen.com

5 thoughts on “Butternut Squash Risotto

  1. Steve says:

    Looks like a perfect risotto…. but you used pumpkin puree, not butternut squash. Not trying to knock you or anything but it’s like calling black beans the same as red beans. Maybe I missed something? You could swap out butternut squash puree for the pumpkin I guess, then it would be butternut squash risotto…

    And just a side note from personal experience… you lose the required texture and creaminess when adding a puree at the very end of a risotto.. it’s just not the same. A better method is to infuse the stock with the puree… you’ll get all of the flavor and still let the rice do it’s thing (getting creamy). I like to save a few small diced chunks or roasted butternut squash (or pumpkin or whatever) and throw those in at the end to add some texture. Just throwing it out there.

  2. Mike@TheIronYou says:

    I’ve been hoarding butternut squash like they’re going out of style lately. Every single time I go the grocery store I come back home with at least a couple.
    Tonight I’m putting one to good use by making this amazing risotto. Great recipe my friend!

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