Winter squash risotto with chewy rice cakes from Korean American: Food that Tastes Like Home (page 153) by Eric Kim

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Notes about this recipe

  • claredeveau on March 01, 2026

    Flavor and dish outcome were great- it just took a lot longer that timing in the recipe itself. I timed it and it was nearly 50 min of rice cooking. Served with the Bo Ssam from this book

  • h0lly on November 07, 2025

    I agree with the other commenters that this was indeed a lot of work but I thought it was really delicious. My rice cakes were purchased fresh, then frozen (by me). I simmered them in seasoned (salt/sugar) water which added even more work to the mix but they were so gooey chewy. I will definitely be making this again, though next time I might prepare some of the components ahead of time.

  • tralliott on March 26, 2024

    A nice risotto and good idea for using up extra rice cakes, but not good enough to justify how long it took. For example, the little footnote at the bottom about microwaving and peeling the kabocha squash -- this took me forever, and that's before you even start cooking!

  • SheilaS on January 17, 2023

    This tasted OK but adding chewy rice cakes to risotto is an odd texture pairing for me and it means I can't use the leftovers to make arancini which we all know is the real reason for making risotto. I paired this with the Brussels Sprouts Muchim from the same book and thought it added welcome crunch, acidity and heat.

  • Dannausc on May 02, 2022

    Fairly quick and easy, though there’s a lot of standing and stirring. I liked it, though my wife didn’t care for it.

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