Parmigiano Reggiano Butternut and Asparagus Risotto Recipe | Food Network UK
This easy-to-make vegetarian risotto has the most wonderful flavour and texture – thanks to using plenty of Parmigiano Reggiano!
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Cooking tools:
- Dutch oven
- Skillet
- Saucepan
- Kettle
- Stove
- Chef's knife
- Cutting board
- Ladle
- Wooden spoon
- Grater
- Peeler
- Plate
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
- freshly ground black pepper
- Parmigiano Reggiano shavings and basil leaves, to garnish
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