Autumn risotto for your easy lunch or dinner? This pumpkin risotto is so simple to make and a perfect fall comfort food. If you love pumpkin, you can’t ignore this easy and tasty recipe idea!
I don’t know how many pumpkins I eat every fall. I made pumpkin spice latte, pumpkin spice cookies, pumpkin soup, and more and I feel like I want to cook and eat more. Pumpkin makes you feel autumn. Today, I am sharing pumpkin risotto which I made a couple of times this year.
What is Pumpkin Risotto?
Risotto is a typical Italian rice dish. In Japan, This is so popular as a classic Italian dishes. Unlike Japonica rice, which is common in Japan, the rice used is mostly Italian rice, which has a long and narrow shape. Risotto is super easy to make. The rice is stir-fried in butter without being polished, and then simmered in vegetable, fish, or beef bouillon. Many Japanese thinks think that risotto is what we call 雑炊(porridge) which is a type of Japanese dish, but the correct answer is not really. Considering that it contains less water than rice porridge and contains a relatively large amount of fat, this dish can only be described as risotto. Some restaurants in Japan serve it as risotto while it is soaked in soup, but to be exact, it is called zuppa(soup in Italy) and is considered separate from risotto.
Pumpkin risotto is an arranged version of the classic risotto using Kabocha pumpkin and Japanese rice. This recipe might be a deal breaker but trust me, this risotto is so delicious and comfort you very well.
Which Pumpkin kind should I use?
I do love Kabocha pumpkin or butternut squash to use for cooking because they can be used for both main dishes and sweets! If you don’t know kabocha squash, please visit All you need to know about Kabocha Squash.
The other pumpkin recipe ideas
If you are obsessed with pumpkin or fall season, here are the ideas that you can try!
And if you want to learn more about Kabocha squash, All you need to know about Kabocha Squash.
How to make Pumpkin Risotto for Autumn
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Pumpkin Risotto
Ingredients
- 120 g Kabocha You can also use butternuts squash. This g is after you remove Kabocha seeds.
- 1/4 large onion About 55-60g
- 2 slice bacon
- 60 g uncooked Japanese rice
- 400 ml water
- 20 g unsalted butter
- 1 teaspoon salt
- 1/3 teaspoon freshly ground black pepper
- 150 ml whole milk
Instructions
Preparation
- Kabocha : Remove the kabocha seeds and cut the kabocha into about 2 inch (5cm) wide and 2-3 inches long pieces. Do not remove the skin. We'll include the skin for this recipe! Move them to a microwave safe bowl and cover with a cling wrap. Microwave for 3 minutes. After 3 minutes, smash the soft kabocha by a spoon.Kabocha is so hard, so be careful not to cut your hands.
- Onion : Chop the onion into small pieces.
- Bacon : Cook bacon in your favorite way. Cut the cooked bacon into 0.5 inches long pieces. I do use my oven to bake bacon. Bake the bacon at 400°F (205°C) for 15 minutes. Cut into 1 inch chunks when it's cooled down!
Let's cook
- In a medium pan or shallow pot, turn the heat to medium and add butter.
- When the butter start melting, add sliced onion. Cook until the onion gets a little bit softer.
- Add uncooked rice to the pan and cook on high heat for 30 seconds. After 30 seconds, turn the heat to medium.
- Add cooked bacon and smashed kabocha in the pan.
- Add water, salt, and black pepper and bring to boil. After boiling, cook for 10 minutes.
- After 10 minutes, add milk and simmer for 15 minutes.
Let's serve!
- This is super easy and tasty! You can add more salt if you want!
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