Simmering A Spicy, Savory Squash Risotto

Kalapawai Café executive chef John Memering visits the show this week to prepare the following recipe.

This show aired originally in February 2010.

KABOCHA SQUASH RISOTTO

* 4-5 cups turkey or chicken stock or canned chicken broth
* 1 tablespoon kosher salt
* 1 cup Hinode short-grain Calrose rice
* 3 tablespoons olive oil
* 2 cups peeled and diced kabocha squash
* 1/2 yellow onion, diced small
* 3 cloves garlic, smashed
* 1/2 cup dry white wine
* 1 tablespoon garam masala or Chinese 5-spice
* 3 tablespoons real maple syrup
* 1-2 teaspoons kosher salt
* 1/2 teaspoon fresh ground black pepper

Place turkey stock and 1 tablespoon salt in small saucepan over medium heat and bring to just a simmer. In a 12-inch skillet over medium-high heat, add olive oil and diced kabocha squash. Cook, stirring occasionally, until squash starts to soften and turns slightly brown. Add onions and sweat until transparent. Add garlic and rice and cook together for five 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 maple syrup.

Makes four main-course or six side-dish servings.

Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.

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