Recipe by Mirj
Something new for pumpkins. From FabulousFoods.com
Top Review by Geema
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!
- 1 firm Japanese pumpkin
- 14.78 ml virgin olive oil
- 1 medium white onion, diced
- 1 clove garlic, minced or pressed
- 473.18 ml arborio rice
- 236.59 ml dry white wine
- 1419.54-1656.13 ml vegetable stock, well heated
- 19.71 ml unsalted butter
- 118.29 ml grated parmesan cheese
- 4.92 ml Italian parsley, finely chopped
- 4.92 ml fresh thyme, finely chopped
- 2 shallots, minced
Directions See How It's Made
- 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.