Kabocha and Sage Risotto recipe - ingredients, nutrition and when to eat it
This one-pot Italian dish is made by slowly cooking rice in broth and adding kabocha squash and cheese.
This one-pot Italian dish is made by slowly cooking rice in broth and adding kabocha squash and cheese. The squash’s gentle sweetness pairs with fragrant sage for a cozy, savory meal. It’s especially nice to enjoy at an unhurried pace on a cool autumn evening.
Western · 35 minutes to cook
Tips: Warm the broth and add it one ladleful at a time so the rice cooks evenly.
Tips: Stir the risotto often to keep it from sticking to the bottom of the pan.
Tips: Add the kabocha earlier for a softer, more blended texture, or in the last 8 minutes if you want it to hold its shape.
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Ingredients (1 serving)
- Rice — 0.1 cup
- Kabocha squash — 0.3 pc
- Sage — 1 tsp
- Onion — 0.3 pc
- Butter — 1 Tbsp
- Olive oil — 1 tsp
- Chicken stock — 1.5 cup
- Parmesan cheese — 2 Tbsp
- Salt — 0.3 tsp
- Black pepper — 0.1 tsp