Kabocha Squash and Shrimp Risotto recipe - ingredients, nutrition and when to eat it
This creamy risotto combines rice slowly simmered in broth with kabocha squash and shrimp.
This creamy risotto combines rice slowly simmered in broth with kabocha squash and shrimp. The squash’s gentle sweetness pairs beautifully with the shrimp’s savory flavor, making it a lovely lunch or dinner on a cool day.
Rice bowls · 30 minutes to cook
Tips: Keep the broth warm so the rice cooks evenly without interrupting the simmer.
Tips: Stir gently each time you add broth; stirring too often or too vigorously can make the risotto mushy.
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Ingredients (1 serving)
- Rice — 0.5 cup
- Kabocha squash — 100 g
- Shrimp — 70 g
- Chicken broth — 350 ml
- Onion — 0.3 pc
- Butter — 1 Tbsp
- Parmesan cheese — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp