veg risotto

Name: Veg risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 generous handfuls Arborio or Carnaroli rice; 0.5 medium butternut squash, peeled and cubed; 1 bowlful chestnut mushrooms, sliced; 1 bunch fresh asparagus, cut into 2-inch pieces; 1 litre hot vegetable stock; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1 glug olive oil; 1 fat knob unsalted butter; 1 handful grated Parmesan cheese; 1 pinch sea salt and cracked black pepper

@twiglets

recipe by

phil

mainItalian2 servingsvegetariangluten free

1 / 4

prep (min)

cook (min)

total (min)

•2 generous handfuls Arborio or Carnaroli rice
•0.5 medium butternut squash, peeled and cubed
•1 bowlful chestnut mushrooms, sliced
•1 bunch fresh asparagus, cut into 2-inch pieces
•1 litre hot vegetable stock
•1 small yellow onion, finely diced
•2 cloves garlic, minced
•1 glug olive oil
•1 fat knob unsalted butter
•1 handful grated Parmesan cheese
•1 pinch sea salt and cracked black pepper