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With its intense mushroom flavour, butternut squash and plump arborio rice. This creamy, cheesy Italian rice dish always feels like an indulgent treat and is sure to leave you satisfied.
- 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.