Ingredients
- 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
Description
This Wonderfully Creamy Risotto Makes The Most Of Simple, Classic Italian Ingredients
UK TV
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