Kabocha Squash Risotto
Kabocha Squash Risotto

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kabocha squash risotto. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Kabocha Squash Risotto is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Kabocha Squash Risotto is something which I’ve loved my entire life.

Kabocha squash has a mild, nutty flavor and smooth texture similar to butternut squash. You will recognize it by its deep green skin and flattened cylindrical shape. At some point, while prepping this Kabocha Squash Risotto (based on this one in Bon Appetit), I figured it would be pretty good but not great.

To get started with this recipe, we must prepare a few components. You can cook kabocha squash risotto using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Risotto:
  1. Prepare 100 grams Kabocha squash
  2. Make ready 180 ml White rice
  3. Prepare 1/2 Onion
  4. Get 2 slice Bacon
  5. Get 1/4 Carrot
  6. Make ready 1 Mushrooms you like
  7. Get 2 cubes ●Consommé cube
  8. Take 1/2 tsp ●Turmeric
  9. Make ready 600 ml ●Water
  10. Take 10 grams Butter
  11. Prepare 40 grams Cheese

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto. Winter Squash Risotto. this link is to an external site that may or may not meet accessibility guidelines. Kabocha is a winter squash otherwise known as the Japanese pumpkin. The sweetness of the kabocha went surprisingly well in a risotto with parmigiano reggiano.

Instructions to make Kabocha Squash Risotto:
  1. Cut onion, bacon, carrot and kabocha squash into 1cm dice. Cut the mushrooms small as well. Wash the white rice and drain in a sieve.
  2. Put all the ● ingredients in a pan and heat. Turn off the heat once the consommé cube and the turmeric have dissolved.
  3. Put bacon, onion, carrot and mushroom into the pan and saute.
  4. When the onion becomes transparent, add the white rice.
  5. When the white rice is transparent, add 1/3 of the mixed ingredients from Step 2. Turn the heat to high, and continue sauteing to evaporate any liquid.
  6. Once some of the liquid has evaporated, add 1/2 of the mixed ingredients from Step 2. Keep the heat high and continue sauteing while continuing to evaporate the liquid.
  7. Once the liquid has reduced some more, add all of the remaining mixture from Step 2 and cover with a lid. Steam for 13 minutes on medium heat.
  8. Remove the lid. Add cheese and mix well. It's ready when the cheese has melted and it has mixed well with the rice.

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. We love risotto, it's one of those meals that make you feel like you're Making risotto is a labor of love. You have to be patient, stirring the rice and adding more broth a little. This Baked Chicken Risotto with Kabocha Squash is really delicious and incredibly easy to make (loosely based on a Martha Stewart recipe).

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