Kabocha Squash Risotto with Kimchi and Poached Egg

Why You’ll Love This Recipe

I love this recipe because it brings together sweet, savory, tangy, and spicy flavors in one satisfying dish. The natural sweetness of kabocha squash works especially well with the fermented flavor and gentle heat of kimchi.

I also like the contrast in textures. Arborio rice becomes creamy while retaining a slight bite, tender pieces of squash add softness, and kimchi provides a little crunch. The poached egg makes everything even creamier once I stir the runny yolk into the rice.

Although risotto requires some attention while cooking, I find the method straightforward. I gradually add warm broth and stir the rice until it releases its starches, giving me a creamy consistency without needing a heavy sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Kabocha squash
• Arborio rice
• Kimchi, roughly chopped
• Eggs
• Vegetable broth
• Yellow onion or shallots
• Garlic
• Dry white wine, optional
• Parmesan cheese
• Unsalted butter
• Olive oil
• Soy sauce
• Sesame oil
• Salt
• Black pepper
• Rice vinegar or white vinegar, for poaching
• Green onions, for serving
• Toasted sesame seeds, for serving

Directions

I start by preparing the kabocha squash. I remove the seeds and cut the squash into manageable pieces. I roast or steam it until completely tender, then mash most of the flesh while leaving some small pieces intact for texture.

I pour the vegetable broth into a saucepan and keep it warm over low heat. Keeping the broth warm helps me maintain an even cooking temperature as I prepare the risotto.

In a large skillet or heavy-bottomed saucepan, I heat the olive oil and a little butter over medium heat. I add the finely chopped onion and cook it until soft and translucent. I stir in the garlic and cook briefly until fragrant.

I add the Arborio rice and stir for about 1 to 2 minutes, making sure the grains are coated with the oil and butter. If I am using white wine, I pour it in at this stage and cook until most of the liquid has been absorbed.

I begin adding the warm vegetable broth about one ladleful at a time. I stir frequently and wait until most of each addition has been absorbed before adding more.

When the rice is about halfway cooked, I stir in the mashed kabocha squash. I continue gradually adding broth and stirring until the rice is creamy and tender but still has a slight bite.

I fold in the chopped kimchi, Parmesan, a little soy sauce, sesame oil, and the remaining butter. I taste the risotto and adjust the salt and black pepper as needed.

For the poached eggs, I bring a saucepan of water to a gentle simmer and add a small splash of vinegar. I crack each egg into a small bowl, gently slide it into the water, and poach it until the white is set while the yolk remains soft.

I spoon the warm kabocha and kimchi risotto into bowls and place a poached egg on top of each serving. I finish with sliced green onions and toasted sesame seeds before serving.

Servings and Timing

I usually prepare this recipe for 4 servings. The exact cooking time can vary slightly depending on how I prepare the squash and how quickly the risotto absorbs the broth.

• Prep time: 15 minutes
• Cook time: 40 minutes
• Total time: 55 minutes
• Servings: 4

Variations

For a vegetarian version, I make sure I use vegetarian kimchi made without fish sauce or salted seafood. I also choose a vegetarian-friendly hard cheese or another suitable alternative if needed.

When I want a spicier risotto, I add a spoonful of gochujang along with the kimchi. I can also drizzle a little chili oil over each bowl before serving.

If I cannot find kabocha squash, I substitute butternut squash, red kuri squash, or another sweet winter squash. I find that each variety changes the flavor slightly while still producing a creamy risotto.

For extra vegetables, I sometimes add mushrooms, spinach, or kale. I sauté mushrooms before adding the rice, while I stir leafy greens into the risotto toward the end of cooking.

If I do not want a poached egg, I top the risotto with a fried or soft-boiled egg instead. I still aim for a soft yolk because I like how it mixes into the creamy rice.

Storage/Reheating

I store leftover risotto in an airtight container in the refrigerator for up to 3 to 4 days. I refrigerate the poached eggs separately and prefer making fresh eggs whenever possible.

Risotto naturally thickens as it cools because the rice continues absorbing moisture. When reheating it on the stovetop, I add a splash of vegetable broth or water and stir over medium-low heat until the risotto becomes creamy again and is thoroughly heated.

I can also reheat individual portions in the microwave. I add a little broth or water, cover the dish loosely, and heat it in short intervals, stirring occasionally.

I generally avoid freezing this risotto because freezing and thawing can change the texture of the rice. I find that refrigerated leftovers give me a much better consistency.

FAQs

Can I make this risotto without wine?

Yes. I simply skip the wine and use a little additional vegetable broth instead. I can add a small splash of lemon juice at the end if I want some extra acidity.

Do I need to peel kabocha squash?

I do not always need to peel kabocha squash because its skin becomes tender when thoroughly cooked. For an especially smooth risotto, however, I usually scoop the cooked flesh away from the skin before mashing it.

Is kimchi vegetarian?

Not always. Traditional kimchi can contain fish sauce, salted shrimp, or other seafood ingredients. When I want this dish to be vegetarian, I check the label and choose kimchi specifically made without those ingredients.

How do I know when risotto is finished cooking?

I look for rice that is creamy on the outside but still has a slight bite in the center. I also keep the finished risotto loose enough to spread gently across the bowl rather than becoming stiff or dry.

Can I prepare the kabocha squash ahead of time?

Yes. I cook and mash the kabocha squash ahead of time and keep it refrigerated in an airtight container. When I am ready to prepare the risotto, I stir the cooked squash into the rice during cooking, which saves me preparation time.

Conclusion

Kabocha Squash Risotto with Kimchi and Poached Egg is one of those dishes I enjoy when I want classic comfort food with unexpected flavors. Sweet squash and creamy Arborio rice create a mellow base, while kimchi adds acidity, spice, and savory depth.

Kabocha Squash Risotto with Kimchi and Poached Egg

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Creamy kabocha squash risotto gets a bold savory twist from tangy kimchi, sesame oil, and soy sauce. A tender poached egg, green onions, and toasted sesame seeds make each serving extra rich and satisfying.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean-Italian Fusion
• Diet: Vegetarian

Ingredients

• Kabocha squash
• Arborio rice
• Kimchi, roughly chopped
• Eggs
• Vegetable broth
• Yellow onion or shallots
• Garlic
• Dry white wine, optional
• Parmesan cheese
• Unsalted butter
• Olive oil
• Soy sauce
• Sesame oil
• Salt
• Black pepper
• Rice vinegar or white vinegar, for poaching
• Green onions, for serving
• Toasted sesame seeds, for serving

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Instructions

1. Remove the seeds from the kabocha squash and cut it into manageable pieces. Roast or steam until completely tender. Mash most of the cooked flesh, leaving a few small pieces intact for texture.
2. Pour the vegetable broth into a saucepan and keep it warm over low heat.
3. Heat the olive oil and a little butter in a large skillet or heavy-bottomed saucepan over medium heat. Add the finely chopped onion or shallots and cook until soft and translucent. Add the garlic and cook briefly until fragrant.
4. Add the Arborio rice and stir for 1 to 2 minutes, coating the grains with the oil and butter. If using white wine, pour it in and cook until most of the liquid has been absorbed.
5. Add the warm vegetable broth one ladleful at a time, stirring frequently. Allow most of each addition to be absorbed before adding more broth.
6. When the rice is about halfway cooked, stir in the mashed kabocha squash. Continue adding broth gradually and stirring until the rice is creamy and tender with a slight bite.
7. Fold in the chopped kimchi, Parmesan cheese, soy sauce, sesame oil, and remaining butter. Taste and adjust with salt and black pepper as needed.
8. For the poached eggs, bring a saucepan of water to a gentle simmer and add a small splash of rice vinegar or white vinegar. Crack each egg into a small bowl, gently slide it into the simmering water, and poach until the white is set while the yolk remains soft.
9. Spoon the warm risotto into bowls and top each serving with a poached egg. Garnish with sliced green onions and toasted sesame seeds and serve immediately.

Notes

• For a vegetarian version, use kimchi made without fish sauce or salted seafood and choose a vegetarian-friendly hard cheese.
• For extra heat, add gochujang with the kimchi or drizzle the finished risotto with chili oil.
• Butternut squash, red kuri squash, or another sweet winter squash can replace kabocha.
• Mushrooms, spinach, or kale can be added for extra vegetables. Sauté mushrooms before adding the rice and stir leafy greens in near the end.
• A fried or soft-boiled egg can replace the poached egg.
• Store leftover risotto in an airtight container in the refrigerator for up to 3 to 4 days. Store poached eggs separately and prepare fresh eggs when possible.
• Reheat risotto with a splash of vegetable broth or water to restore its creamy consistency.
• Freezing is not recommended because it can negatively affect the texture of the cooked rice.

Nutrition

• Serving Size: 1 bowl
• Calories: 540 kcal
• Sugar: 7 g
• Sodium: 980 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 67 g
• Fiber: 6 g
• Protein: 18 g
• Cholesterol: 215 mg