Kabocha Risotto

Kabocha Risotto is a creamy, comforting vegan dish that highlights the sweet, nutty flavor of kabocha squash, which is a staple in Japanese cuisine. This risotto is enriched with umami from miso and finished with fresh herbs, making it a delightful and wholesome meal.

Ingredients

• Kabocha squash - 300 grams, peeled and diced
• Arborio rice - 150 grams
• Vegetable broth - 600 ml, warmed
• Shallot - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• White miso paste - 1 tablespoon
• Nutritional yeast - 2 tablespoons
• Fresh thyme - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon zest - from 1 lemon
• Fresh parsley - for garnish

Steps

1. In a medium pot, heat the olive oil over medium heat and sauté the chopped shallot until translucent, about 3-4 minutes.
2. Add the minced garlic and diced kabocha squash, cooking for another 5 minutes until the squash starts to soften.
3. Stir in the Arborio rice and toast for 1-2 minutes, ensuring that the grains are well-coated with oil.
4. Add a ladleful of the warmed vegetable broth to the rice mixture and stir continuously until the liquid is mostly absorbed.
5. Continue adding the broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18-20 minutes, until the rice is creamy and al dente.
6. Once the rice is cooked, stir in the white miso paste, nutritional yeast, fresh thyme, lemon zest, salt, and black pepper to taste.
7. Remove from heat and let it sit for a couple of minutes before serving.
8. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 80 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.6 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, supporting immune health.
• High in fiber, promoting digestive health and satiety.

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