Kabocha Squash Risotto
Ingredients
5 C. vegetable stock or
Water with saffron
¼ tsp saffron
olive oil spray
2 medium shallots finely chopped
2 C. shiitake sliced thin
4 stalks of fresh thyme leaves or
1 tsp dried thyme
½ tsp Himalayan pink salt
¼ tsp freshly ground pepper
3 C. kabocha squash
1 C. brown arborio rice
½ C. shelled (chopped Ø salt Ø dyed) pistachios
Preparation
The skin of kabocha squash is very hard like winter squash. I tried using a rubber mallet and a cleaver to remove the skin. Then I came across another method. Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 3 minutes. Using tongs, flip squash over, then boil another 3 minutes. Drain and let cool. Once squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
Place broth or warm water with saffron in a saucepan, bring to a shimmer. Reduce heat so broth remains steaming but not simmering. Spray another pan with olive oil. Add shallots cook until fragrant, add mushrooms, thyme, salt, pepper. If using add 2 tablespoons of vermouth, rice and stir until vermouth is absorbed. Leave cover off and alcohol will absorb in 15 minutes, Add 3 cups of roasted and skinned, chopped squash. Stir in a half cup of the saffron broth and continue to stir until almost absorbed, continue to add by half cupfuls, stock, and stir and cook until the rice changes and takes on a soft creamy consistency (about 45 minutes). You may have to cover the mixture for about 15 minutes to soften the brown rice. Once risotto is soft and fully cooked (taste a few of the rice grains) take off the heat; sprinkle with vegan cheese or ladle risotto into bowls and top with crushed pistachios.
