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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450° F. | 2. Carefully cut the kabocha in half and remove the seeds with a spoon. | 3. Season each half with salt and pepper before placing in the oven. | 4. Roast for 30-45 minutes on a baking sheet. | 5. When cooled, scoop out flesh and reserve. | 6. Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil. | 7. Saute the onion to soften (2-3 minutes). | 8. Add the Arborio rice and coat well with the oil while stirring. | 9. Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it. | 10. Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente. | 11. "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan. | 12. The risotto should be smooth and shiny. | 13. IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese pumpkin	1	firm		-	-	-	-
virgin olive oil	3	teaspoons		-	-	-	-
white onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
arborio rice	2	cups		-	-	-	-
white wine	1	cup		-	-	-	-
vegetable stock	6 -7	cups		0.0	0.0	0.0	0.0
butter	4	teaspoons	unsalted	114.0	5.2379999999999995	3.562	9.6
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
italian parsley	1	teaspoon	chopped	-	-	-	-
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
shallot	2		minced	230.4	53.76	8.0	0.32

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.