Quick Korean Squash Risotto
with Kimchi & Asian Greens
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
This streamlined risotto kicks up a classic Italian dish with Korean flavours—all in just 15 minutes. Arborio rice gets a sprinkling of mild furikake, picking up hints of sesame and seaweed as it cooks to creaminess. With generous butternut squash and Asian greens, all it needs is a dusting of cheese to be complete.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 300g Diced butternut squash
- 50g Diced onions
- 66g Organic kimchi
- 160g Arborio rice
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Eggs, Milk, Sesame
You will need:
Oil
Medium pot
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
20 g
Saturated Fat
11 g
Sodium
480 mg
Total Carb
93 g
Sugars
11 g
Protein
15 g
Fibre
10 g
Preparation
Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the squash, onions, ½ the mild furikake and S&P. Sauté, 2 to 3 min., until beginning to soften. Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent. Add the demi-glace, 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 14 to 18 min., until most of the liquid has been absorbed and the rice is al dente.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
Finish the risotto
To the pot of risotto, add 2 tbsp butter, ⅓ cup water (double both for 4 portions), the yu choy, kimchi, cheese and S&P. Cook, stirring often, 1 to 2 min., until the yu choy is tender and the cheese is combined.
Plate your dish
Divide the risotto between your bowls. Garnish with the remaining mild furikake. Bon appétit!
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