Sweet Mini Kabocha Squash Cream Risotto
Sweet Mini Kabocha Squash Cream Risotto
Easy & Delicious Cream Risotto Recipe with Sweet Mini Kabocha Squash
Indulge in a luxurious and creamy risotto made with sweet mini kabocha squash, a delightful ingredient often found in supermarkets. This recipe transforms the naturally sweet squash into a star component, perfectly complementing the rich creaminess of the risotto. It’s designed to be approachable for home cooks, offering a detailed, step-by-step guide to creating a restaurant-quality dish.
Risotto Ingredients- Barley 60g (rinsed under running water)
- Chicken stock 1/2 cube
- Water 300ml
- Onion 134g (about 1/2 medium onion)
- Bacon 1 strip (finely chopped)
- Heavy cream 80ml
- Mini kabocha squash 50g (approx. 1/4 of a small squash)
- King oyster mushrooms 81g (sliced to desired thickness)
- Olive oil 1.5 Tbsp
- Butter 2 slices (approx. 20g)
- Garlic 3 cloves (minced)
- Parmesan cheese, to taste
- Black pepper, to taste
- Chopped parsley, for garnish
Cooking Instructions
Step 1
First, let’s prepare the chicken stock broth, which will add depth of flavor to our risotto. Pour 300ml of water into a pot.
Step 2
Add 1/2 cube of chicken stock to the boiling water and stir until dissolved. Keep the broth warm.
Step 3
Rinse the barley (60g) lightly under running water. This will be the base for our risotto, adding a delightful chewiness. No need to rinse extensively.
Step 4
Finely chop 1 strip of bacon. This will render its flavorful fat and add a savory element to the dish.
Step 5
Prepare the mini kabocha squash (about 50g, or 1/4 of a small squash). Cut it into bite-sized pieces. Lightly coat the squash pieces on all sides with 1 teaspoon of olive oil.
Step 6
Place the oiled squash in an air fryer and cook at 180°C (350°F) for 5 minutes per side, for a total of 10 minutes. This roasting process caramelizes the natural sugars in the squash, enhancing its sweetness and softening it beautifully.
Step 7
Once roasted and tender, carefully peel the skin off the kabocha squash while it’s still warm. Cut the flesh into bite-sized pieces, ready to be added to the risotto.
Step 8
We’ll use 134g of onion in total. Divide it: 100g will be finely chopped to cook with the barley for the risotto base, and the remaining 34g will be chopped for sautéing with mushrooms and squash as a topping.
Step 9
Finely chop 100g of the onion into small, uniform pieces (mince or dice finely) for the risotto base.
Step 10
Finely chop the remaining 34g of onion for the topping mixture.
Step 11
Mince 3 cloves of garlic. This will infuse the dish with aromatic flavor.
Step 12
Slice the king oyster mushrooms into pieces of a pleasing thickness for a good bite in the risotto.
Step 13
Now, let’s render the bacon. Place the finely chopped bacon in a dry pan over medium-low heat. Cook until it becomes crisp and renders its fat. The rendered bacon fat will add wonderful flavor. Once cooked, remove the bacon pieces to a plate lined with paper towels to drain excess fat, and set aside.
Step 14
In the same pan where the bacon was cooked (no need to clean it), add 0.5 Tbsp of olive oil and 10g of butter. Once the butter melts and starts to sizzle, add the finely chopped onion (100g). Sauté over medium-low heat until the onion becomes translucent and fragrant, about 5-7 minutes. Be careful not to burn it.
Step 15
Once the onions are translucent, add the rinsed barley to the pan. Stir and toast the barley with the onions and fats for about 5 minutes over medium heat. This step helps to prevent the barley from clumping and enhances its nutty flavor.
Step 16
Begin adding the warm chicken stock broth to the barley, about one-third of the prepared broth at a time. Stir continuously as the barley absorbs the liquid and the broth reduces. Repeat this process two more times, adding the broth in stages until it’s all used up and the barley is cooked al dente. Stirring frequently is key to achieving a creamy texture and preventing sticking.
Step 17
When the barley is cooked to your liking and most of the chicken stock has been absorbed and reduced, pour in the heavy cream (80ml). Bring the mixture to a gentle simmer, stirring constantly.
Step 18
Continue to cook and stir the risotto until it reaches your desired creamy consistency. If it becomes too thick, you can add a splash more chicken stock or water. The ideal risotto should be fluid enough to spread gently on the plate, but not watery.
Step 19
While the risotto is finishing, let’s prepare the topping. Heat 1 Tbsp of olive oil and 10g of butter in a separate pan over medium heat. Once hot, add the finely chopped onion (34g) and minced garlic. Sauté, stirring constantly, until the onion is translucent and the garlic is fragrant, about 2-3 minutes. Avoid burning the garlic.
Step 20
Add the sliced king oyster mushrooms to the pan with the onions and garlic. Cook until the mushrooms are tender and lightly browned, about 3-4 minutes.
Step 21
Gently fold in the pre-roasted kabocha squash pieces into the topping mixture. Stir everything together for about 30 seconds to a minute to meld the flavors. Then, turn off the heat.
Step 22
Serve the creamy risotto into bowls. Spoon the prepared topping mixture generously over the top. Sprinkle with grated Parmesan cheese and freshly cracked black pepper to taste.
Step 23
Finish by garnishing with a sprinkle of chopped fresh parsley for a touch of color and freshness. Your delicious Mini Kabocha Squash Cream Risotto is ready to be enjoyed!
