Creamy Cabotiá Squash Risotto
A creamy, comforting risotto where cabotiá squash melts into a broth scented with garlic and onion. It's budget-friendly and generous, made without pre-frying anything for a velvety result. The finishing touch: a layer of gooey cheese running through the middle.
🛒 Ingredients
8 servings
- 2 cups raw rice (or leftover cooked rice from the fridge)
- 2 beef bouillon cubes
- 500 g cabotiá squash (or kabocha), cubed
- 1 small bunch of chopped parsley and chives
- 3 garlic cloves
- 1 large onion, chopped
- 1.5 litres water
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 100 g mozzarella or grated parmesan
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Directions
- 1
In a large pot, combine the squash, water, crumbled bouillon, olive oil, garlic and onion. No need to sauté first, everything cooks together.
- 2
Cook over medium heat until the squash is fully tender.
- 3
Lift out the squash pieces with a slotted spoon and blend them with just a little broth until smooth. Keep the remaining broth in the pot.
- 4
Pour the purée back into the reserved broth, add the rice, herbs, pepper and salt. Let the rice cook gently in the broth.
- 5
If using raw rice, add a little water as it cooks so the risotto doesn't dry out.
- 6
When the rice is done, neither too soft nor too dry, turn off the heat, stir in the chopped parsley and chives, mix and pour into a serving dish.
- 7
Layer the dish with risotto, then cheese, more risotto, and finish with cheese on top. Enjoy!
💡 Chef's Tip
Stir now and then and taste as you go: the risotto should stay creamy, never gluey. If you're using already-cooked rice, add it at the end and just let it warm through in the broth for a few minutes. Parmesan adds punch, mozzarella adds gooeyness — a mix of both is ideal.
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