Kabocha Squash and Goat Cheese Risotto recipe - ingredients, nutrition and when to eat it
This risotto is made by gently cooking kabocha squash with rice and stirring in goat cheese.
This risotto is made by gently cooking kabocha squash with rice and stirring in goat cheese. The squash’s subtle sweetness goes beautifully with the cheese’s bright, rich flavor. It’s a lovely warm bowl for a cool fall evening.
Western · 35 minutes to cook
Tips: Keep the broth warm and add it a little at a time so the rice cooks evenly.
Tips: If the kabocha is very firm, simmer it in the broth for 5 minutes before toasting the rice.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Kabocha squash — 120 g
- Goat cheese — 25 g
- Onion — 0.3 pc
- Butter — 1 Tbsp
- Vegetable broth — 350 ml
- White wine — 2 Tbsp
- Parmesan — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp