Kabocha Squash Risotto

Kabocha melts into this risotto as it cooks, turning it golden and creamy without much cream at all. A bowl of comfort for cool fall nights.

Prep: 15 minutes  |  Cook: 35 minutes  |  Serves: 4

Ingredients

• 2 cups Kabocha, peeled and cut into 1/2 inch cubes
• 5 to 6 cups chicken or vegetable stock, kept warm
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 3/4 cup grated Parmesan
• 6 fresh sage leaves, sliced
• Salt and pepper

Instructions

1. Heat the oil and 1 tablespoon butter in a wide pan over medium heat. Cook the onion 4 minutes, then add the garlic and Kabocha and cook 3 minutes.
2. Add the rice and stir for 1 minute until the grains are coated and lightly toasted.
3. Pour in the wine and stir until absorbed.
4. Add the warm stock one ladle at a time, stirring often and letting each addition absorb before adding more. This takes about 20 to 25 minutes.
5. When the rice is creamy and just tender, stir in the Parmesan, remaining butter and sage. Season with salt and pepper.
6. Let it rest 2 minutes, then serve with extra Parmesan.

Farm Tip

Mash a few of the cooked Kabocha cubes against the side of the pan near the end for an even creamier, more golden risotto.

Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.