I never knew I needed rice cakes in my risotto until now – their satisfying chew is the perfect addition to Eric Kim’s delightfully creamy Winter Squash Risotto with Chewy Rice Cakes!
This was my first time cooking with kabocha squash (aka Japanese pumpkin), which I found on a recent trip to H Mart. It’s sweeter than butternut squash and incredibly easy to prepare using Eric’s microwave steaming method.
The tender flesh is puréed with heavy cream, while the risotto itself follows your typical prep: arborio rice slowly cooked with shallots, celery, white wine, and chicken stock until creamy.
Once the rice is cooked, you add the rice cakes, puréed squash, and a sprinkling of parmesan cheese, and heat through.
A final garnish of additional grated parmesan and fresh black pepper completes this comforting dinner.
Book: Korean American page 153
Rating: 5/5
How Easy Is That: easy
Store-Bought Is Fine: rice cakes
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
