1 ½cupsuncooked risotto rice(you can also substitute Japanese rice)
2tablespoonstamari(or soy sauce if not gluten-free)
To serve (optional):
Fresh parsley, roughly chopped
Instructions
Heat the oil in a shallow, wide-bottomed pan with a lid
Add onion and garlic once the oil is hot and fry until they’re soft and slightly browned
Meanwhile, cut the kabocha into small pieces (keeping the skin on)
Place the kabocha pieces into a separate pan, cover with water, and boil for 15 minutes (or until soft)
Once the kabocha has cooked, drain it (you can keep the water the kabocha was boiled in to add to the risotto later), peel off the skin, cut it into cubes and leave it to the side
Add the rice, edamame, chestnuts, miso, stock cube and tamari to the onions and garlic in the other pan and add enough water to cover everything
Keep stirring the rice as it cooks, adding more water when necessary. It’s important to keep stirring as this releases the starch from the rice, which makes the creamy texture of risotto
Add the kabocha cubes towards the end and mix together – don’t worry if some of the pieces get broken up, this is what makes the dish colourful!
Once you think the rice is as soft or as hard as you want it to be, turn off the heat and leave the pan with the lid on for five minutes before serving