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veg risotto
@twiglets
recipe by
phil
mainItalian2 servingsvegetariangluten free
1 / 4
20
prep (min)
35
cook (min)
55
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