Pumpkin and mushroom risotto

Finely grate the Parmigiano-Reggiano and set to one side.

Put the dried mushrooms into a heat-proof bowl. In a measuring jug mix the stock powder or cube with 850ml (1 ½ pints) boiling water, then pour over the mushrooms and leave them to soak for about 30 mins.

When ready to cook, heat the olive oil in a deep frying pan or large saucepan. Add the rice and sauté it gently over a medium heat for about 1 or 2 mins, until it looks translucent, though not browned.

Add the spring onions and pumpkin or butternut squash and cook gently, stirring often, for another 2 - 3 mins.

Pour in the wine and let it bubble up for a few moments, and then add the soaked mushrooms and about 2 ladles of stock.

Cook gently for about 20-25 minutes, adding more stock a ladle at a time as needed, until the rice is tender and creamy.

Stir in the Parmigiano-Reggiano and season to taste. Add shavings of Parmigiano-Reggiano, or freshly grate some more onto each portion, then serve.