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Creamy Kabocha Squash Risotto

14 oz Kabocha squash

2 tbsp extra virgin olive oil

3 tbsp unsalted butter at room temperature

Leeks and/or shallot (equivalent to 1 med. Onion), finely chopped

3/4 cup minus 1 tbsp rice

2 cups chicken broth

salt and freshly ground pepper, to taste

2 tbsp finely chopped Italian parsley

½ cup freshly grated Parmesan cheese

 

Bring a pot of water to a boil over high heat. Cut the unpeeled squash into thick slices. Add the squash slices to the boiling water. Cook until a knife pierces the flesh easily. Drain, peel and cut into small dice. There should be about 3 cups.

 

Meanwhile, warm the olive oil and 1 tablespoon of the butter in a heavy pot over medium heat. Add the shallots/leeks and sauté for 7 to 10 minutes, or until it is limp and translucent. Add the rice, the diced squash and the broth to the pot. Bring to a boil over high heat, cover, reduce heat to low and cook for 15 to 18 minutes, or until the rice absorbed the broth. Season with salt and pepper. Stir in the parsley, the remaining 3 tablespoons of butter and the cheese.

 

Serve immediately and enjoy! Yields: 4-6 servings

 

 

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