Once in a while I get a recipe idea in my head that takes me months to get around to trying. Kabocha squash risotto has been on the list for quite some time, but it was only this past weekend that I got around to making it.
It’s not the most traditional recipe, as I was out of a lot of things (i.e. butter), but I was so happy with how this came out. The squash practically melts into the risotto, and the splash of green balances out the orange-ness really well.
- ~1 tbsp olive oil
- 1 cloves garlic, minced
- 1/2 c aborio rice
- 1/2 a kabocha squash, steamed (I did mine in the microwave )
- 1 c vegetable broth
- 1-2 c water (could sub extra vegetable broth)
- 1/2 c dry white wine
- 1/2 c green peas (frozen & thawed is fine)
- 1 big handful chopped kale
- salt & pepper to taste
- cooked shrimp (optional)
- Heat the olive oil in a sauce pot or stock pot.
- Add garlic and rice. Cook until well coated, about 2 minutes.
- Add broth. Add wine and bring to a rapid boil. Lower heat once half the liquid has cooked off.
- Add squash. Begin to add water gradually, breaking up pieces of squash and stirring well as you go. Wait until liquid is absorbed before adding more.
- Add peas and kale. Fold in and continue cooking a few more minutes.
- Fold in shrimp.
- Serve warm, preferably topped with cheese and with salad and wine on the side.