Parmigiano Reggiano Butternut and Asparagus Risotto Recipe | Food Network UK

Ingredients

• 2 vegetable stock cubes
• 1 Bay leaf
• 1 tbsp. olive oil
• 15g butter
• 300g risotto rice (Arborio or carnaroli)
• 200g butternut squash (weighed when prepared), chopped into 1cm cubes
• 200ml dry white wine
• 1 bunch spring onions, chopped
• 100g fine asparagus, trimmed and chopped
• 100g Parmigiano Reggiano, finely grated
• Salt and freshly ground black pepper
• Parmigiano Reggiano shavings and basil leaves, to garnish