Kabocha Squash Risotto recipe - ingredients, nutrition and when to eat it
This creamy one-bowl dish brings together the sweetness of kabocha and the nutty richness of cheese.
This creamy one-bowl dish brings together the sweetness of kabocha and the nutty richness of cheese. It is satisfying when slowly cooked on a cool autumn evening and is also perfect for a cozy meal at home.
Vegetables · 35 minutes to cook
Nutrition (per 726.8g serving): 661.9 kcal · protein 16.1g · carbohydrate 95.5g · fat 24.2g · sodium 827.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into bite-size pieces, since larger pieces take longer to cook.
Tips: Stir the rice gently over medium-low heat, as stirring too vigorously can make the texture heavy.
Tips: Let it rest for about 2 minutes after cooking so the sauce blends into the rice.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 80 g
- Kabocha squash — 150 g
- Onion — 40 g
- Garlic — 1 pc
- Butter — 1 Tbsp
- Olive oil — 1 tsp
- Milk — 120 ml
- Water — 300 ml
- Parmesan cheese — 1.5 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 1 handful