Simple and delightful, taking about 40 minutes to prepare, this Giada Spiced Kabocha Squash Risotto uses kabocha squash, Arborio rice, Parmesan cheese, vanilla bean, and vegetable broth. This smooth and savory recipe is perfect for dinner or as a filling side dish, ready in about 40 minutes and serving up to 4 people.

Kabocha squash has a nutty, mild flavor and velvety texture that’s similar to butternut squash, which works as a substitute. Its deep green skin and rounded shape make it easily identifiable. A hint of vanilla ties together its sweet and savory notes.

Recipe Ingredients

• 4 cups of low-sodium vegetable broth
• 1 large vanilla bean
• ¼ teaspoon of ground cinnamon
• ⅛ teaspoon of cayenne pepper
• ½ medium kabocha squash, peeled and cut into 1-inch cubes
• 3 tablespoons of unsalted butter
• ¾ cup of finely chopped onion
• 1½ cups of Arborio rice or medium-grain white rice
• ¾ cup of dry white wine
• ½ cup of freshly grated Parmesan cheese
• ¾ teaspoon of kosher salt
• 2 tablespoons of chopped fresh flat-leaf parsley leaves

How To Make Giada Spiced Kabocha Squash Risotto

1. Prepare the Broth: In a medium saucepan, combine 4 cups of low-sodium vegetable broth and 1 cup of water over medium-high heat. Slice open the vanilla bean, scrape out the seeds, and add both seeds and beans to the broth. Stir in ¼ teaspoon of ground cinnamon and ⅛ teaspoon of cayenne pepper. Once it begins to simmer, reduce the heat to low to keep it warm.
2. Cook the Squash: Add ½ of medium kabocha squash, peeled and cut into 1-inch cubes, to the simmering broth. Cook for about 5 minutes, or until the squash is tender. Use a slotted spoon to carefully remove the cooked squash and set it aside. Keep the broth warm on very low heat with a lid on.
3. Sauté the Onion: In a large heavy-bottomed saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add ¾ cup of finely chopped onion and sauté until it becomes tender but not browned, which should take around 3 minutes. Stir occasionally to avoid any burning.
4. Toast the Rice: Pour 1½ cups of Arborio rice into the sautéed onions and stir until each grain is well coated with the butter. Add ¾ cup of dry white wine, and let it simmer until most of the liquid has evaporated about 3 minutes. Stir frequently during this process to allow the rice to absorb the flavor.
5. Cook the Risotto: Gradually add ½ cup of the warm broth to the rice, stirring constantly until the broth is almost fully absorbed. Continue adding the broth in ½ cup increments, letting each addition absorb before adding more. Cook for about 20 minutes until the rice is tender but still slightly firm.
6. Finish the Risotto: Remove the vanilla bean from the broth. Turn off the heat, and gently stir in the cooked squash, ½ cup of freshly grated Parmesan cheese, the remaining tablespoon of butter, and ¾ teaspoon of kosher salt. Mix until everything is well incorporated.
7. Serve the Risotto: Transfer the creamy risotto into a serving dish. Garnish it with 2 tablespoons of chopped fresh flat-leaf parsley leaves for a touch of color and flavor.

Recipe Tips

• Add some roasted nuts for crunch: Toast some chopped almonds or hazelnuts and sprinkle them on top of your risotto for a delightful crunch that contrasts with the creamy texture of the dish.
• Swap the kabocha squash for butternut: If kabocha squash isn’t available, you can easily use butternut squash instead. It will still deliver a creamy texture and mildly sweet flavor that complements the vanilla.
• Infuse with fresh herbs for an aromatic touch: Add fresh thyme or sage to the broth while simmering to give your risotto an earthy and aromatic dimension. Remove the herbs before stirring in the rice.
• Make it dairy-free with a simple swap: Replace the butter with olive oil and swap the Parmesan for nutritional yeast or a dairy-free cheese alternative to create a vegan-friendly version that’s still flavorful.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Curry-roasted Butternut Squash
• Giada Citrus-Chile Acorn Squash
• Giada Butternut Squash Soup with Fontina Cheese Crostini