Kabocha Squash Risotto

Directions

1. 1
   Cut onion, bacon, carrot and kabocha squash into 1cm dice.
2. 2
   Cut the mushrooms small as well.
3. 3
   Wash the white rice and drain in a sieve.
4. 4
   Put all the ingredients in a pan and heat.
5. 5
   Turn off the heat once the consomme cube and the turmeric have dissolved.
6. 6
   Put bacon, onion, carrot and mushroom into the pan and saute.
7. 7
   When the onion becomes transparent, add the white rice.
8. 8
   When the white rice is transparent, add 1/3 of the mixed ingredients from Step 2.
9. 9
   Turn the heat to high, and continue sauteing to evaporate any liquid.
10. 10
    Once some of the liquid has evaporated, add 1/2 of the mixed ingredients from Step 2.
11. 11
    Keep the heat high and continue sauteing while continuing to evaporate the liquid.
12. 12
    Once the liquid has reduced some more, add all of the remaining mixture from Step 2 and cover with a lid.
13. 13
    Steam for 13 minutes on medium heat.
14. 14
    Remove the lid.
15. 15
    Add cheese and mix well.
16. 16
    It's ready when the cheese has melted and it has mixed well with the rice.