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Kabocha Squash Risotto

Yield: 4 main course servings or 6 side dish servings


4-5 cups turkey or chicken stock or canned chicken broth
1 Tbls. kosher salt

1 cup Hinode short grain calrose rice
3 Tbls. Olive oil
2 cups peeled and diced Kabocha squash

½ yellow onion, small diced
3 cloves garlic, smashed

½ cup dry white wine

1 Tbls. Garam masala or Chinese 5-spice
3 Tbls. real maple syrup
1-2 teas. Kosher salt
½ teas fresh ground black pepper
 

Place turkey stock and 1Tbls. salt in small saucepan over medium heat and bring to just a simmer. In 12” skillet over med-high heat add olive oil and diced kabocha squash and cook stirring occasionally until squash starts to soften and turn slightly brown. Add onions and sweat until transparent. Add garlic and rice and cook together for 5 minutes, add white wine and cook stirring constantly, until wine has evaporated. Add 8 ounces of the simmering stock and stir constantly. The stock should be just at a simmer in the pot with the rice. As soon as the first stock is absorbed by the rice, add an additional 8 ounces and continue stirring. After the third 8 ounce addition add the garam masala, syrup, pepper and half the salt. Continue adding the stock in 8 ounce increments until all the stock has been added. Check seasoning and transfer risotto to serving dishes. Garnish with fresh sage, shaved parmesan and an additional drizzle of the maple syrup

 

Chef John Memering
Kalapawai Cafe, Inc.