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Kabocha Squash Risotto
A creamy and delicious risotto made with kabocha squash.
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Preparation Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
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
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened.
Add the kabocha squash and cook for a few minutes until it starts to soften.
Stir in the Arborio rice and cook for a minute until it is well coated with oil.
Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
Continue this process until the rice is creamy and cooked through, about 20 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve hot and enjoy!
Nutritional Value
Calories:
350
kcal
|
Carbohydrates:
60
g
|
Protein:
10
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
10
mg
|
Sodium:
600
mg
|
Potassium:
400
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
1000
IU
|
Vitamin C:
20
mg
|
Calcium:
150
mg
|
Iron:
2
mg
Keywords
Kabocha Squash, Risotto
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