Kabocha Squash Risotto (Danhobak Risotto)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the brown rice clean and soak it thoroughly for at least 30 minutes.
2. Peel the kabocha squash, cut it into bite-sized pieces, and cook it with the soaked brown rice to make rice.
3. Chop the button mushrooms and onion, stir-fry them in a pot, and add the milk, sugar, and kabocha powder.
4. Add the kabocha brown rice (2) to the boiling pot and boil.
5. When the rice has come together, mix in the heavy cream and yogurt and stir once more.
6. Top the finished risotto (5) with cashews, almonds, and baby greens to finish.