This creamy, comforting Kabocha Squash Risotto is the perfect dish to make for Fall and Winter! You only need 30 minutes and 10 ingredients to make it!

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Kabocha Squash Risotto

Kabocha risotto is one of my favorite dishes to make in the fall and winter. The in-season kabocha, or Japanese winter squash, is so soft and fluffy, with a sweet earthiness that is perfect for creamy risotto.

You only need 10 ingredients and about 30 minutes to make this oh-so-comforting and cozy dish!

Ingredients You Need

Here is a list of the ingredients you will need to make vegan Kabocha Squash Risotto.

• kabocha squash
• olive oil
• onion
• garlic
• risotto rice
• white wine
• vegetable broth
• miso paste
• vegan shredded cheese
• salt

for topping (optional)

• fried kabocha
• fried kale
• vegan parmesan cheese
• black pepper

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Risotto Rice – two of my favorite types of rice for risotto are Arborio or Carnaroli. They are both short, plump grains with a high starch content, perfect for making creamy risotto. You could also use Japanese white rice, but the texture will be less al dente, more porridge like. In Japan, risotto rice is sold at Eataly, or online like Amazon.

White Wine – you can also use Sake instead of wine.

Vegetable Broth – I used vegan veg broth from Ohsawa, but any type of veg stock/broth will work

Vegan Shredded Cheese – I used Violife’s Shredded Cheddar Cheese, but you can use any type of shredded cheese. You could also use nutritional yeast if you don’t have shredded cheese.

How To Make Kabocha Squash Risotto

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. From start to finish, it takes about 30 minutes.

Step 1: Sauté

Heat olive oil in a pan, and sauté onions, kabocha and garlic on medium low heat. Add risotto rice to the pan, and cook until rice becomes slightly opaque. Add white wine and simmer until absorbed.

Step 2: Simmer

Slowly add veg broth in increments, 1 ladleful at a time. Stir regularly and let the liquid reduce each time, before adding more broth. Repeat the process until the rice is cooked al dente. Stir in miso paste and vegan cheese. Add salt to taste.

Step 3: Plate and Serve

Once plated, sprinkle the risotto with your choice of topping: fried kale, cooked kabocha, vegan parmesan cheese, or black pepper.

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

カボチャのリゾット

秋にオススメのカボチャリゾットの作り方を紹介します。

とってもクリーミーで甘味もあり、暖かホカホカのヴィーガンリゾット！カボチャ好きの方には是非試して頂きたい一品です。

必要な材料

オリーブオイル

玉ねぎ

ニンニク

カボチャ

リゾット用のお米　使うお米はリゾット用のカリナローリかアーボリオがオススメです。リゾット用のお米がEatalyやAmazonで買えます。日本のお米でもリゾットは作れますが、アルデンテには仕上がらず、若干オジヤっぽくなってしまいます。

白ワイン　料理用の白ワインもしくは料理酒

野菜ブイヨン　今回がオーサワ野菜ブイヨンを使いました。

お味噌

ヴィーガンシュレッドチーズ　Violifeのチェダーシュレッドがオススメです。

塩

レシピの詳細は下部のレシピカードをご覧ください。