Monday, December 9, 2013

Kabocha Squash Risotto {#12WksWinterSquash}

Happy Monday and welcome to week 6 of 12 Weeks of Winter Squash the great even hosted by Heather and Joanne.  Have you blogged about winter squash?  Feel free to add your linky below :) Yes, it is already the 6th week and we are - I am trying to ignore that fact - two weeks away from Christmas Eve.  What happened to the time; it is like they say the older you get the faster time runs...the weather in Portland now sure feels like Christmas as we were used to when I was growing up.  It has been just crazy cold around here - yes no rain and the highs did not even reach 30 F yesterday.  We are not used to this!!!
I know you are not here to hear about my cold feet, but to read about deliciously warming, comforting, smooth Kabocha Squash Riostto.  Sweet yet savory perfect for these cold days and also absolutely stunning {yes, orange is one of my favorite colors}.  It is topped with crispy parsley and slightly toasted walnuts. Take a look

Oh, and it is super easy to make on a weeknight as it is also pretty quick and the result is always so rewarding.

Kabocha Squash Risotto
  • 3 Tbs. Olive Oil
  • 1 medium onion diced {about 1 C}
  • 3 C of diced  Kabocha Squash - skin on  {scrub squash throughly squash before cutting; this is about 1/4 of a medium/small sized Kabocha Sqash}
  • 1-1/2 C Arborio Rice
  • 1/2 C dry white wine
  • 4 C broth {vegetable or chicken} 
  • Rind of Parmigiano Reggiano {optional}
  • 1 Tb Earth Balance or other Vegan "Butter"
  • 1/2 C grated  Parmigiano Reggiano {optional}
  • Salt to taste
  • 1 Tb Olive Oil
  • 1/2 C Walnut pieces
  • 1/4 C Italian Parsley, chopped
  • Additional Parmigiano Reggiano for serving {optional}
  1. Add olive oil to pot and when hot add onion.  Sauté until onions are soft, then add squash and sauté for another couple of minutes.
  2. Heath broth in a separate pot.
  3. Add rice and sauté until rice becomes somewhat translucent. 
  4. Add wine, and stir the mixture up.  Once most of the wine has absorbed and cooked off stir in 1-1/2 cups of hot broth. Stir up the entire mixture, add - if using - the rind of the Parm and continue to give it a good stir every so often  Note: it should be slightly bubbly but not boiling.
  5. Add more liquid as the broth absorbs into the rice and keep giving it a good stir.  Make sure you stir it up from the bottom so that it does not stick/bake to the bottom of the pan.
  6. The risotto will be done when you have added, and the rice has absorbed, the broth. Remove pot from the flame and stir in Earth Balance as well as - if using - Parmigiano Reggiano.  Give it a good stir, add salt as needed and let it rest for a couple of minutes.  While risotto is resting 
  7. Heat Olive Oil in a small pan and when hot add parsley together with walnut pieces.  Fry until parsley is slightly crisp and walnuts are fragrant.
  8. The risotto is now ready for serving -> place a serving into each dish and top with parsley/walnut mixture.  Serve with optional Parmigiano Reggiano at the table. 

P.S.:  The entire family loved this risotto...yay :)

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