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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.

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

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

Find it online: https://thefamilycooking.com/kabocha-squash-risotto-with-kimchi-and-poached-egg/