Nutritious Kabocha Squash & Soy Milk Risotto
Nutritious Kabocha Squash & Soy Milk Risotto
Make a Creamy Kabocha Squash and Soy Milk Risotto
This risotto harmoniously blends the vitamin A from kabocha squash with the healthy fats from soy milk, allowing for efficient nutrient absorption. It’s a delicious and nutritious meal perfect for any time of day.
Ingredients- 1/8 kabocha squash (approx. 150-200g)
- 1/2 medium onion
- 2 bowls cooked rice (warm)
- 190ml soy milk (1 carton)
- 1 Tbsp cooking oil (olive oil or vegetable oil)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Wash the kabocha squash thoroughly and remove the stem. Place it on a microwave-safe plate and microwave for 3 minutes. Flip it over and microwave for another 3 minutes. This will make it easier to cut. Once cooked, cut the squash into 8 pieces, remove the seeds, and peel off the skin.
Step 2
Finely mince the peeled onion and the deseeded, peeled kabocha squash. Mincing the vegetables finely will result in a smoother risotto texture.
Step 3
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the minced onion and kabocha squash and sauté until the onion becomes translucent. Sautéing sufficiently to bring out the sweetness of the squash is key.
Step 4
Once the vegetables are tender, pour in the 190ml of soy milk and bring to a simmer over medium-low heat. Once the soy milk starts to bubble, reduce the heat to low and let it gently simmer.
Step 5
When the soy milk has slightly reduced and the vegetables are soft, add the 2 bowls of warm cooked rice. Stir well with a spatula, ensuring the rice grains don’t clump together.
Step 6
Finally, season with a pinch of black pepper and salt to your taste. Stir everything together and simmer for another moment to reach your desired consistency. Your delicious kabocha squash and soy milk risotto is ready! Serve immediately while warm.
