Parmigiano Reggiano, Pumpkin and Porcini Risotto Recipe | Food Network UK
This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 4 people.
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Ingredients
- 225g Parmigiano Reggiano, plus extra, to serve
- 40g dried porcini mushrooms
- 3 tsp vegetable stock powder or 1 vegetable stock cube
- 4 tbsp olive oil
- 300g Arborio or Carnaroli rice (risotto rice)
- 1 bunch spring onions, finely chopped
- 300g pumpkin or butternut squash, peeled, deseeded and cut into small chunks
- 150ml Italian dry white wine
- Salt
- freshly ground black pepper
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