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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
15g (½oz) dried porcini mushrooms900ml (1½ pints) hot vegetable stock1 acorn or small kabocha squash, skin and seeds removed75g (3oz) parmesan cheesepinch of saffron1 onion, quartered25g (1oz) butter15ml (1 tbsp) sunflower oil280g (10oz) risotto rice150ml (¼ pint) dry white wine115g (4oz) asparagus tips, halved widthwayssalt and freshly ground black pepper
Serves: 4Preparation Time: 15 Minutes plus SoakingCooking Time: 30 MinutesTools: Food Processing Attachment or Pro Slicer/Grater
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