Kabocha Squash Risotto
Kabocha Squash Risotto

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, kabocha squash risotto. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Risotto is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Kabocha Squash Risotto is something that I’ve loved my whole life.

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. Several reasons: the squash, which you. Kabocha squash has a mild, nutty flavor and smooth texture similar to butternut squash.

To get started with this recipe, we must first prepare a few ingredients. You can cook kabocha squash risotto using 11 ingredients and 8 steps. Here is how you cook 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. Make ready 2 slice Bacon
  5. Take 1/4 Carrot
  6. Take 1 Mushrooms you like
  7. Take 2 cubes ●Consommé cube
  8. Make ready 1/2 tsp ●Turmeric
  9. Get 600 ml ●Water
  10. Get 10 grams Butter
  11. Make ready 40 grams Cheese

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. This kabocha squash is lightly coated with coconut oil and sea salt and roasted to perfection. Often called a Japanese Pumpkin, kabocha squash is the sweetest winter squash variety that I've found.

Steps 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.

Risotto is the epitome of fast and fancy. It may seem like a dish that's better left to your favorite This butternut squash version is the one I turn to again and again throughout the fall and winter months. 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. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander.

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