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Pumpkin and porcini risotto

  • 225g Parmigiano Reggiano, plus extra, to serve
  • 40g dried porcini mushrooms
  • 1 litre stock (vegetable or chicken)
  • 4 tbsp olive oil
  • 300g Arborio or Carnaroli rice (risotto rice)
  • 1 bunch rosemary, finely chopped
  • 300g pumpkin or butternut squash, peeled, deseeded and cut into small chunks
  • 150ml dry white wine
  • Salt and freshly ground black pepe
This wonderfully creamy risotto makes the most of simple, classic ingredients to create a fabulous meal.

1. Finely grate the Parmigiano Reggiano and set to one side.
2. Put the dried mushrooms into a heatproof bowl. Mis with the wine or the stock, let absorb for 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 Parmigiano Reggiano and season to taste. Add shavings of Parmigiano Reggiano, or freshly grate some more onto each portion, then serve.
Tip: The secret of great risotto is to start off with good quality rice, so that it absorbs the flavours, yet still keeps its shape.