Campaign financed with aid from the European Union. The content of this website represents the views of the author only and is his/her sole responsibility.
The European Commission does not accept any responsibility for any use that may be made of the information it contains.
Cook up this wonderfully creamy mushroom risotto, packed with butternut squash and plenty of parmesan, great as an autumnal treat, but also a great meal for all other seasons!
- 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
- 20g butter
- 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.