- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes plus 30 minutes soaking
- Effort: easy
- 225 g parmesan, (Parmigiano-Reggiano), plus extra to serve
- 40 g dried porcini mushrooms
- 3 tsp vegetable stock powder or 1 vegetable stock cube
- 4 tbsp olive oil
- 300 g arborio or carnaroli risotto rice
- 1 bunches spring onions, finely chopped
- 300 g pumpkin, butternut squash, peeled, deseeded and cut into small chunks
- 150 ml italian dry white wine
Tips and Suggestions
The secret of great risotto is to start off with good quality Italian risotto rice, so that it absorbs the flavours, yet still keeps its shape.
1. Finely grate the parmesan and set to one side.
2. Put the dried mushrooms into a heatproof bowl. Mix the stock powder or cube with 850ml boiling water, then pour over the mushrooms and leave them to soak for about 30 minutes.
3. When ready to cook, heat the olive oil in a deep frying pan or large saucepan. Add the rice and sauté it gently over a medium heat for about one or two minutes, until it looks translucent, though not browned. Add the spring onions and pumpkin or butternut squash and cook gently, stirring often, for another two or three minutes.
4. Pour in the wine and let it bubble up for a few moments, and then add the soaked mushrooms and about two ladles of stock. Cook gently for about 20-25 minutes, adding more stock as needed, until the rice is tender and creamy.
5. Stir in the parmesan and season to taste. Top with shavings of parmesan, or freshly grate some more onto each portion, then serve.
Rate This Recipe