Mushroom-Infused Kabocha Squash Risotto: A Deeply Flavorful Recipe
Mushroom-Infused Kabocha Squash Risotto: A Deeply Flavorful Recipe
How to Make Kabocha Squash Risotto Packed with Mushrooms
This Kabocha squash risotto is enriched with the deep, savory flavor of chicken stock, creating a wonderfully creamy and satisfying dish.
Ingredients- 2 cups Arborio or other risotto rice
- 1/2 kabocha squash (approx. 300g)
- 1/2 medium onion, finely chopped
- 4 large button mushrooms, sliced
- 3 fresh shiitake mushrooms, thinly sliced
- 2 tbsp chicken stock granules (or equivalent liquid stock)
- 3 cups water
- 20g unsalted butter
- 2 tbsp olive oil
- 1/4 cup dry white wine (optional)
- 3 tbsp grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley, for garnish
Cooking Instructions
Step 1
Rinse the rice gently under cold water until the water runs clear. Soak the rice in clean water for about 30 minutes. Drain the soaked rice well in a sieve. Soaking the rice helps it cook evenly and achieve a creamier texture.
Step 2
Wash the kabocha squash thoroughly. To make it easier to cut, microwave the squash for about 3 minutes. This step slightly softens the tough skin, making it much simpler to handle.
Step 3
Once slightly softened, cut the kabocha squash in half and scoop out the seeds. Place the squash halves in a steamer basket over boiling water and steam for approximately 15 minutes, or until tender when pierced with a fork. This ensures the squash will be easily mashable and contribute a smooth, sweet flavor to the risotto.
Step 4
Heat a wide, heavy-bottomed pot over medium-low heat. Add the butter and olive oil together. Once the butter has melted and starts to foam slightly, swirl to combine with the oil. The olive oil helps prevent the butter from burning and adds another layer of flavor.
Step 5
Add the finely chopped onion to the melted butter and olive oil. Sauté the onion for about 3-4 minutes until it becomes translucent and releases its sweet aroma. Properly sautéing the onions is crucial for developing a deep, sweet base for the risotto.
Step 6
When the onions are softened, add the drained soaked rice to the pot. Stir and cook the rice for about 3 minutes, until the edges of the grains become translucent. Toasting the rice grains prevents them from becoming mushy and helps them absorb liquid more evenly.
Step 7
If using white wine, add it now while stirring the rice. Cook for about 1 minute until the alcohol aroma dissipates, which adds a sophisticated depth to the risotto’s flavor. (Skip this step if you don’t have white wine.)
Step 8
Mash the steamed kabocha squash or cut it into bite-sized pieces, and add it to the pot with the rice. Gently stir to combine with the rice.
Step 9
Pour in 1 cup (approx. 240ml) of warm chicken stock and the 2 tablespoons of chicken stock granules (if using). Stir until the rice is just covered. Bring to a simmer over medium heat. Using chicken stock significantly enhances the umami flavor of the risotto. Continue stirring as the rice begins to absorb the liquid.
Step 10
As the rice absorbs most of the liquid and the mixture thickens, gradually add the remaining 2 cups (approx. 480ml) of water, in about two additions. Stir frequently to prevent sticking to the bottom of the pot. Cook, stirring constantly, until the rice is al dente – tender but with a slight bite in the center. This process should take about 15-20 minutes in total.
Step 11
When the rice is nearly cooked, add the thinly sliced shiitake and button mushrooms. Continue to simmer for another 3-5 minutes until the mushrooms are tender and have released their flavor into the risotto.
Step 12
Reduce the heat to low. Stir in the grated Parmesan cheese until it melts and is evenly incorporated, creating a rich, creamy texture.
Step 13
Season the risotto with freshly ground black pepper and salt to taste. Adjust the salt carefully, considering the natural sweetness of the kabocha and the saltiness of the cheese. Taste and adjust seasonings as needed.
Step 14
Ladle the finished Kabocha Squash Risotto into warm bowls. Garnish with chopped fresh parsley for a touch of color and freshness. Enjoy your delicious, homemade risotto!
