Kabocha Squash Risotto

Name: Kabocha Squash Risotto
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Kabocha squash; 180 ml White rice; 1/2 Onion; 2 slice Bacon; 1/4 Carrot; 1 Mushrooms you like; 2 cubes ●Consommé cube; 1/2 tsp ●Turmeric; 600 ml ●Water; 10 grams Butter; 40 grams Cheese

cookpad.japan @cookpad_jp

I've been making this for a long time ago.

It's an al dente type risotto, so if you prefer it to be soft like porridge, add 100ml water at Step 2. Once you're done with Step 7, turn off the heat and let steam for another 10 minutes. For 2 servings. Recipe by Punyonpen

I've been making this for a long time ago.

cookpad.japan @cookpad_jp

I've been making this for a long time ago.

Saved

Ingredients

2 servings

100 gramsKabocha squash
180 mlWhite rice
1/2Onion
2 sliceBacon
1/4Carrot
1Mushrooms you like
2cubes ●Consommé cube
1/2 tsp●Turmeric
600 ml●Water
10 gramsButter
40 gramsCheese

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Steps

1

Cut onion, bacon, carrot and kabocha squash into 1cm dice. Cut the mushrooms small as well. Wash the white rice and drain in a sieve.
2

Put all the ● ingredients in a pan and heat. Turn off the heat once the consommé cube and the turmeric have dissolved.
3

Put bacon, onion, carrot and mushroom into the pan and saute.
4

When the onion becomes transparent, add the white rice.
5

When the white rice is transparent, add 1/3 of the mixed ingredients from Step 2. Turn the heat to high, and continue sauteing to evaporate any liquid.
6

Once some of the liquid has evaporated, add 1/2 of the mixed ingredients from Step 2. Keep the heat high and continue sauteing while continuing to evaporate the liquid.
7

Once the liquid has reduced some more, add all of the remaining mixture from Step 2 and cover with a lid. Steam for 13 minutes on medium heat.
8

Remove the lid. Add cheese and mix well. It's ready when the cheese has melted and it has mixed well with the rice.