Simple Vegan Recipes

Kabocha Squash Risotto

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!

[日本語のレシピはここをクリック]

an image of kabocha risotto

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.

an image of kabocha risotto ingredients

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.

an image of kabocha risotto cooking

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.

an image of kabocha squash risotto

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❤️

Kabocha Squash Risotto

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Vegan, Vegetarian
Servings: 2

Ingredients

  • 1 tbsp sesame oil
  • 1/2 onion minced
  • 200 grams kabocha squash peeled and cut into small cubes
  • 2 cloves garlic minced
  • 180 grams risotto rice see Ingredient Notes
  • 60 ml white wine
  • 900 ml veg broth
  • 1/2 tbsp miso paste
  • 20 grams vegan shredded cheese
  • salt to taste

Topping Suggestions

  • crispy kale
  • cooked kabocha
  • vegan parmesan see notes below for details
  • black pepper

Instructions

  • Heat sesame oil in a pan, and sauté onions, kabocha and garlic on medium low heat for 5 minutes.
    an image of kabocha risotto ingredients
  • Add risotto rice to the pan, and cook for another 3 minutes on medium heat. Once the rice becomes slightly opaque, add white wine and simmer until absorbed.
  • Slowly add veg broth in increments (1 ladleful at a time) and simmer on low heat. Stir regularly and let the liquid reduce each time, before adding more broth. Repeat the process for 20 minutes, or until the rice is cooked al dente.
    an image of kabocha risotto cooking
  • Stir in miso paste and vegan cheese. Add salt to taste.
  • Once plated, sprinkle the risotto with your choice of topping: fried kale, cooked kabocha, vegan parmesan cheese, or black pepper. Enjoy!
    an image of kabocha risotto

Notes

Here’s a quick and easy recipe for vegan parmesan cheese.
 

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。

an image of kabocha squash risotto

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。

レシピの詳細は下部のレシピカードをご覧ください

an image of kabocha risotto

ヴィーガン・カボチャリゾット

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。
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2

Ingredients

  • オリーブオイル 大さじ1
  • 玉ねぎ、みじん切り 1/2個
  • ニンニク、みじん切り 2片
  • カボチャ、一口大にカット 200g
  • リゾット用の米 180g 洗わず、そのまま使います
  • 白ワイン 60ml
  • 野菜ブイヨン 900ml
  • 味噌 大さじ1/2
  • ヴィーガンシュレッドチーズ 20g
  • 塩 お好みで

お好みでトッピングには

  • 焼いたカボチャ
  • 焼いたケール
  • ヴィーガン・パルメザンチーズ 詳細は下部に
  • ブラックペッパー

Instructions

  • 大きめのフライパンにごま油を熱し、玉ねぎ、ニンニク、かぼちゃを炒める。中火で5分炒める。
    an image of kabocha risotto ingredients
  • お米を加えて、3分炒める。次に、白ワインを加えて、水分が無くなるまで中火で炒める。
  • 野菜ブイヨンを少しずつ加え(お玉一杯分くらい)弱火で煮る。よく混ぜながら、水分がなくなる都度、少しずつブイヨンを加える。お米がアルデンテになるまで、20~25分煮る。
    an image of kabocha risotto cooking
  • 最後に、お味噌とヴィーガンシュレッドを加えて、塩で味を整えたら出来上がりです!
  • トッピングには、フライパンで焼いた一口大のカボチャやケール、パルメザンチーズや黒コショウがオススメです。
    an image of kabocha squash risotto

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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