Kabocha Squash Risotto recipe - ingredients, nutrition and when to eat it
Kabocha squash risotto is a comforting one-bowl dish made with tender rice, the gentle sweetness of kabocha squash, and the rich flavor of cheese.
Kabocha squash risotto is a comforting one-bowl dish made with tender rice, the gentle sweetness of kabocha squash, and the rich flavor of cheese. It’s especially nice on a cool autumn evening or whenever you want to enjoy a warm meal slowly.
Western · 35 minutes to cook
Nutrition (per 743.3g serving): 537 kcal · protein 14.4g · carbohydrate 85.3g · fat 15.8g · sodium 650.3mg
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: Stir as you add the water little by little so the rice releases its starch and develops a smooth consistency.
Tips: Mashing some of the kabocha with a spatula helps spread its color and sweetness evenly.
Tips: The consistency becomes just right after resting for about two minutes rather than immediately after cooking.
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Ingredients (1 serving)
- Rice — 70 g
- Kabocha squash — 150 g
- Onion — 0.3 pc
- Butter — 0.5 Tbsp
- Milk — 0.5 cup
- Parmesan cheese — 1.5 Tbsp
- Water — 1.5 cup
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp