Desang Magazine - Issue 108 Jan 2020 Sensor Overview 2020

LIVINGLIVING

Pumpkin & porcini mushroom risotto (serves 4) Ingredients:

• 225g Parmigiano Reggiano, plus

extra to serve

• 40g dried porcini mushrooms

• 3 tsp vegetable stock powder, or 1

vegetable stock cube

• 4 tbsp olive oil

• 300g Arborio or Carnaroli rice

• 1 bunch spring onions, finely

chopped

• 300g pumpkin or butternut

squash,peeled, deseeded and cut

MAKING CARBS COUNT

Method:

1. Put dried mushrooms into a

heatproof bowl. Mix stock with

850ml of boiling water, pour over

the mushrooms, soak 30 mins.

2. Heat the olive oil in a large

saucepan. Add rice, sauté

gently over a medium heat until

translucent. Add spring onions,

pumpkin/squash and cook gently,

stirring often for 2-3 mins.

3. Pour in the wine, let it bubble 2

mins. Add soaked mushrooms

and 2 ladles of stock. Cook gently

20-25 mins, adding more stock

as needed until rice is creamy.

4. Stir in the Parmigiano Reggiano,

season to taste, add shavings

or freshly grate some more onto

each portion, then serve.

FOR MORE FOOD

INFORMATION, RECIPES &

INSPIRATION, SEE OUR

NEW WEBSITE