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!
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.
- 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.
- 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!
Notes
Here's a quick and easy recipe for vegan parmesan cheese.