Kabocha Squash Risotto with Kimchi and Poached Egg

Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


For risotto:

  • 2 cups kabocha squash cubed and roasted or steamed
  • 4 cups “no-chicken” broth or vegetable broth
  • 2 tablespoons coconut oil
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 cup arborio rice
  • ¼ teaspoon salt
  • 1/2 cup mirin
  • 2 tablespoons soy sauce

For topping (optional):

  • kimchi
  • scallions
  • poached egg


  1. Puree or mash 1 cup of kabocha squash, leaving the remaining cup cubed. Set aside
  2. Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat to the lowest setting. Heat coconut oil in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add rice and salt and cook for an additional 2 minutes, stirring.
  3. Stir in mirin and cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in ½-cup increments, stirring frequently after each addition, until most of the liquid is absorbed, before adding the next increment of broth. The risotto is done when no broth remains and the rice is creamy but al dente, about 25 to 35 minutes total.
  4. Remove from the heat and stir in soy sauce and pureed kabocha squash
  5. Divide equally into bowls and top with remaining cubed kabocha squash, a spoonful of kimchi, scallions and a poached egg.

Recipe Notes

If you prefer a hint of spice, you can stir some of the liquid from the kimchi directly into the risotto just before serving.