Prep time: 10 minutes
Cooking time: 40 minutes
With butternut squash and plenty of parmesan
15g dried mushrooms
300g chestnut mushrooms, sliced
1 litre vegetable stock
Good splash of olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g arborio rice
1 butternut squash, chopped into small cubes
1 small glass white wine
Large bunch of watercress, roughly chopped
100g parmesan, finely grated
Firstly place the dried mushroom into a small bowl and pour over 150ml hot water and leave to cool. Strain the mushrooms and roughly chop, pour the soaking liquid into the stock.
Meanwhile place the stock into a saucepan, bring to the boil then turn down to a simmer.
In a large saucepan or frying pan cook the onion and garlic in the olive oil over a low heat until soft but not coloured. Add the rice and butternut squash, cook for 2 minutes making sure all the grains of rice are coated.
Pour in the wine and chopped dried mushrooms, simmer until all the wine has absorbed. Now start adding stock, a ladle at a time and cook until it has been absorbed. Making sure you stir every so often. Keep adding the stock a ladle at a time until the rice is cooked. This will take about 20 minutes.
In another frying pan, add the butter and cook the mushrooms until soft.
Just before your ready to serve, stir in the mushrooms, chopped watercress and parmesan cheese.