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–+ servings

Kabocha Squash Risotto

A creamy and delicious risotto made with kabocha squash.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups Kabocha squash, peeled and cubed
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable broth
  • ½ cup Parmesan cheese, grated
  • 2 tablespoons Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the kabocha squash and cook for a few minutes until it starts to soften.
  3. Stir in the Arborio rice and cook for a minute until it is well coated with oil.
  4. Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  5. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  7. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg

Keywords

Kabocha Squash, Risotto
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