As I was looking at my “to try” list I noticed that there were a few recipes with kabocha in them. Kabocha is a winter squash otherwise known as the Japanese pumpkin. It is sweet and it has the texture of a pumpkin. I though that I would do a kabocha theme for this weeks menu. At the top of the list was this recipe for a kabocha risotto topped with pancetta, sage and toasted pumpkin seeds. I wanted the risotto to both have the flavour of oven roasted kabocha puree and the texture of solid pieces of kabocha. I used half of the kabocha to make pumpkin puree and the other half I cut into bit sized pieces. This risotto was pretty good. The sweetness of the kabocha went surprisingly well in a risotto with parmigiano reggiano. For lunch today I had some of the leftover kabocha risotto with some leftover salami, which I fired, on top. Regular pumpkin or butternut squash would also work well here.
Kabocha Risotto
ingredients
- 1 kabocha squash (Japanese pumpkin)
- 3 cups chicken stock
- 1 tablespoon butter
- 1 onion (chopped)
- 1 cup arborio rice
- 1/2 cup white wine
- 1/2 cup parmigiano reggiano (grated)
- 1 ounce pancetta
- 1 handful sage leaves
- 1 handful toasted pumpkin seeds
directions
- Cut the kabocha in half and use one half to make pumpkin puree.
- Remove the skin from the other half of the kabocha and cut into bite sized pieces.
- Heat the chicken stock in a pan and keep warm while making the risotto.
- Melt the butter in a large sauce pan.
- Add the onions and saute until tender.
- Add the rice and saute until the rice becomes translucent, about 2 minutes.
- Add the wine and deglaze the bottom of the pan.
- Add the kabocha puree and kabocha pieces.
- Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this until the rice is cooked al dente, about 20-30 minutes. The kabocha pieces should be tender by now.
- Remove from the heat and stir in the parmigiano reggiano.
- Fry the pancetta in a pan.
- Add the sage ad fry until crispy.
- Remove from the heat and add the toasted pumpkin seeds.
- Serve the risotto topped with the pancetta, sage and pumpkin seeds.
Pille says
October 28, 2007 at 9:22 pmKevin – thank you for your WHB entry! Love the name of this particular squash – kabocha – sounds very powerful:) Lovely recipe, too – I’ve been thinking of making a pumpkin risotto myself recently..
Kalyn says
October 28, 2007 at 11:19 pmI haven’t had this type of squash, but it sound wonderful. Great idea to use the pumpkin seeds to garnish.
VegeYum says
October 29, 2007 at 12:25 amYum! Your risotto looks perfect – nice and creamy. I have not heard of kabocha before, but I think there is something similar here in Australia….
Anh says
October 29, 2007 at 1:17 amI love Japanese pumpkin! And your risotto looks excellent. I really need to try it soon. I once had it at a restaurant and it was so poorly done! 🙁 But I love the concept. home-made version should be much better!
katiez says
October 29, 2007 at 8:04 amPerfect risotto, Kevin! Love using both puree and chunks! Must remember to toast my pumpkin seeds!
Peter M says
October 29, 2007 at 11:56 amGood show…the pumpkin gives the risotto a saffron-like colour and I love the toasted pumpkin seeds.
Coffee & Vanilla says
October 29, 2007 at 12:31 pmWow, it looks like everyone making now pumpkin dishes! 🙂 I have one as well in my kitchen that is waiting to be in my soup 🙂
Margot
Jenn says
October 29, 2007 at 1:07 pmI haven’t never tried that type of squash but it sounds delicious…and I love the added pancetta.
http://www.chocolateshavings.ca
Nora B. says
October 29, 2007 at 9:28 pmKevin, I just posted a recipe for kabocha! I also talked about pumpkin seeds, but the hulled variety. I think that i will edit it and link my post to yours because this risotto looks delicious!
Julie says
October 30, 2007 at 7:24 amAt this moment, that looks like the bestest comfort food in the world. My local Safeway supermarket had kabocha, and I’d never had it, so I just simply steamed it. I’ll have to pick up another one to try this!
Susan from Food Blogga says
March 24, 2009 at 3:11 pmWhat a lovely variation from butternut risotto. I have to try this, Kevin. And I’m linking to it today in my Kabocha post.