Prep 20 mins
Cook 1 hr
Something new for pumpkins. From FabulousFoods.com
- 1 firm Japanese pumpkin
- 3 teaspoons virgin olive oil
- 1 medium white onion, diced
- 1 clove garlic, minced or pressed
- 2 cups arborio rice
- 1 cup dry white wine
- 6 -7 cups vegetable stock, well heated
- 4 teaspoons unsalted butter
- 1⁄2 cup grated parmesan cheese
- 1 teaspoon Italian parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 shallots, minced
- Preheat oven to 450° F.
- Carefully cut the kabocha in half and remove the seeds with a spoon.
- Season each half with salt and pepper before placing in the oven.
- Roast for 30-45 minutes on a baking sheet.
- When cooled, scoop out flesh and reserve.
- Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
- Saute the onion to soften (2-3 minutes).
- Add the Arborio rice and coat well with the oil while stirring.
- Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
- Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
- "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
- The risotto should be smooth and shiny.
- IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.
I am a risotto fan and this recipe didn't disappoint me. I used a small butternut squash and it's sweet silky texture melted into the creamy rice beautifully. The fresh thyme was the brilliant touch that made this recipe a 5 star. I made half the recipe and two of us ate every last grain as part of a vegetarian meal. Burp!
Excellent recipe. I used kabocha and dried spices. Halved the recipe for two, which was the perfect amount. Some tips: roast your squash. Such a wonderful aroma in your house and a much better, toasted flavor in your dish than boiling or microwaving. Add the wine first, then all your broth by the ladle and allow each bit to absorb before adding more [see my photos]. Add the final ingredients about 1 cup before you are done. They will blend in and heat up better. Reserve a little cheese and spices for the top after plating. Warm your plates if possible. Most importantly, have a helper, or have all your ingredients, side dishes [and a glass of wine for yourself!] ready before you start as you cannot stop stirring for more than a few seconds. Use a flat edged spatula so you can scrape the pan as you go. Have everyone sitting 10 minutes before you are done as it needs to be served immediately. Take it off the heat 1 minute before you think it's done, as it will continue to cook. It should pile up on your plate, but still seem slightly runny [see my photo on blue plate....this was overcooked by ONE minute]. Enjoy. It is absolutely delicious!!!!!
I used a Queensland Blue pumpkin. I cut it into 1cm cubes and roasted them until lightly browned. I also added 3 rashers of bacon and fried this with the onion. The pumpkin cubes are added once the rice is cooked. Hint: Keep a good supply of dried herbs in your pantry, so that if you run out of fresh - in this case the thyme - you can make a substitute and still have a very satisfying taste! The family loved this recipe!