Kabocha & Miso Risotto
Autumn is a favourite time of mine. I love the colours and the delicious seasonal food .
It really is beginning to feel like Autumn is on its way here in the U.K. already. The nights are drawing in and the weather is chilly in the mornings . The leaves are already turning, so I felt like I wanted to make something with my favourite pumpkin Japanese kabocha. It has such a lovely nutty flavour and is really comforting.
I decided to make this risotto
You will first need to roast half a medium size kabocha you can keep the skin on but remove the seeds.
Then in a pan add one cup of short grain brown rice and to that around 800ml of vegetable stock. Place you rice on a medium heat and simmer adding a little more water until almost done if needed.
Then add a cup of pumpkin to your rice ( just scoop out the flesh but discard the skin. Also add one heaped tablespoon of white miso and stir well. I then added a heaped tablespoon of nutritional yeast for extra flavour .
Spoon in to a bowl . I added some roast king mushrooms and broccoli to mine with some fresh black pepper but you could add anything you like.
This makes a really hearty meal ( nice with some warm bread to scoop up the risotto too.)