Ingredients

• 15g (½oz) dried porcini mushrooms
• 900ml (1½ pints) hot vegetable stock
• 1 acorn or small kabocha squash, skin and seeds removed
• 75g (3oz) parmesan cheese
• pinch of saffron
• 1 onion, quartered
• 25g (1oz) butter
• 15ml (1 tbsp) sunflower oil
• 280g (10oz) risotto rice
• 150ml (¼ pint) dry white wine
• 115g (4oz) asparagus tips, halved widthways
• salt and freshly ground black pepper

Tools

• Kitchen Machine
• Food Processing Attachment 
• Pro Slicer/Grater

Method

1. Put the dried porcini in a bowl, pour over 150ml (¼ pint) warm water and leave to soak for 20 minutes. Drain, straining the liquor into the hot vegetable stock. Chop the porcini coarsely.
2. Meanwhile cut the squash into 5cm (2 inch) lengths. Fit the food processing attachment or high speed slicer shredder with the thin chipper plate and load the squash horizontally into the feed tube, and cut into fine strips. Set aside.
3. Fit the fine shredding plate, grate the parmesan cheese and set aside. Soak the saffron in 15ml (1 tbsp) hot water. Fit the knife blade to the food processing attachment and chop the onion, or chop by hand.
4. Heat the butter and oil in a large heavy based pan, preferably non-stick, add the onion and cook for 4 minutes. Add the porcini and cook for 2-3 minutes.
5. Add the rice and cook for 1 minute, stirring to coat the grains in oil. Pour in the wine and cook, stirring until the wine is absorbed.
6. Gradually add the stock allowing the rice to absorb the liquid before adding more. After about 15 minutes, stir in the squash and asparagus and cook for about 5 minutes, or until vegetables are softened all the stock has been absorbed and the rice is tender.
7. Stir in the saffron water and about half the parmesan cheese. Season to taste with salt and freshly ground black pepper and serve, sprinkled with the remaining parmesan cheese.

Home  >  Recipes