Main Dishesclosetcooking
Kabocha Risotto
As I was looking at my "to try" list I noticed that there were a few recipes with kabocha in them. Kabocha is a winter squash otherwise known as the Japanese pumpkin. It is sweet
👥 3 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Cut the kabocha in half and use one half to make pumpkin puree.
2
Remove the skin from the other half of the kabocha and cut into bite sized pieces.
3
Heat the chicken stock in a pan and keep warm while making the risotto.
chicken stock3 cups
4
Melt the butter in a large sauce pan.
butter1 tablespoon
5
Add the onions and saute until tender.
onion (chopped)1
6
Add the rice and saute until the rice becomes translucent, about ⏱️ 2 minutes.
7
Add the wine and deglaze the bottom of the pan.
8
Add the kabocha puree and kabocha pieces.
9
Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this until the rice is cooked al dente, about ⏱️ 20-30 minutes. The kabocha pieces should be tender by now.
chicken stock3 cups
10
Remove from the heat and stir in the parmigiano reggiano.
11
Fry the pancetta in a pan.
pancetta1 ounce
12
Add the sage ad fry until crispy.
13
Remove from the heat and add the toasted pumpkin seeds.
14
Serve the risotto topped with the pancetta, sage and pumpkin seeds.
pancetta1 ounce
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