Kabocha Squash Risotto Recipe

Name: Kabocha Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 100 grams Kabocha squash; 180 ml White rice; 1/2 Onion; 2 slice Bacon; 1/4 Carrot; 1 Mushrooms you like; 2 cubes Consomme cube; 1/2 tsp Turmeric; 600 ml Water; 10 grams Butter; 40 grams Cheese

Servings: persons

100 grams Kabocha squash
180 ml White rice
1/2 Onion
2 slice Bacon
1/4 Carrot
1 Mushrooms you like
2 cubes Consomme cube
1/2 tsp Turmeric
600 ml Water
10 grams Butter
40 grams Cheese

1
Cut onion, bacon, carrot and kabocha squash into 1cm dice.
2
Cut the mushrooms small as well.
3
Wash the white rice and drain in a sieve.
4
Put all the ingredients in a pan and heat.
5
Turn off the heat once the consomme cube and the turmeric have dissolved.
6
Put bacon, onion, carrot and mushroom into the pan and saute.
7
When the onion becomes transparent, add the white rice.
8
When the white rice is transparent, add 1/3 of the mixed ingredients from Step 2.
9
Turn the heat to high, and continue sauteing to evaporate any liquid.
10
Once some of the liquid has evaporated, add 1/2 of the mixed ingredients from Step 2.
11
Keep the heat high and continue sauteing while continuing to evaporate the liquid.
12
Once the liquid has reduced some more, add all of the remaining mixture from Step 2 and cover with a lid.
13
Steam for 13 minutes on medium heat.
14
Remove the lid.
15
Add cheese and mix well.
16
It's ready when the cheese has melted and it has mixed well with the rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 grams Kabocha squash, 180 ml White rice, 1/2 Onion, 2 slice Bacon, and more.

Yes, Kabocha Squash Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kabocha Squash Risotto

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