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!
Tried this recipe?Let us know how it was!