You are|Are|Again} looking for idea recipes kabocha squash risotto that are unique? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious kabocha squash risotto should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of kabocha squash risotto, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare kabocha squash risotto good wherever you are, because as long as you know the trick, this dish is able become treat special.

Ingredients and seasonings used for prepare

1. Use 100 grams Kabocha squash
2. Prepare 180 ml White rice
3. Prepare 1/2 Onion
4. Prepare 2 slice Bacon
5. Take 1/4 Carrot
6. Prepare 1 Mushrooms you like
7. Prepare 2 cubes ●Consommé cube
8. Prepare 1/2 tsp ●Turmeric
9. Prepare 600 ml ●Water
10. Prepare 10 grams Butter
11. Take 40 grams Cheese

Add the cinnamon and cayenne to the broth as well. When the broth comes to a simmer, reduce the heat to low. Heat olive oil in a pan, and sauté onions, kabocha and garlic on medium low heat. Add risotto rice to the pan, and cook until rice becomes slightly opaque.

How to make Kabocha Squash Risotto:

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.
9. Done and ready to serve!

Add white wine and simmer until absorbed. Stir regularly and let the liquid reduce each time, before adding more broth. Transfer the risotto to a serving bowl. Garnish with the parsley and serve immediately. Set aside Bring broth to a simmer in a medium saucepan over medium-high heat.

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