Mushroom and parmesan risotto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 1 | Lemon | |
| 175 | grams | Flat mushrooms |
| 225 | grams | Broccoli florets |
| 175 | grams | French beans |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Olive oil |
| 350 | grams | Long-grain or arborio rice; see tips |
| 1 | pinch | Saffron threads; optional |
| 4 | tablespoons | Dry white wine |
| 750 | millilitres | Vegetable stock |
| Parmesan cheese; to serve | ||
Directions
1. Peel and finely chop the onion. Finely pare the rind from the lemon; squeeze the juice. Wipe the mushrooms with a damp cloth, then slice.
2. Break the broccoli into small florets. Top and tail the beans and halve lengthways. Blanch the broccoli and beans together in boiling, salted water for 3-4 minutes; drain and refresh.
3. Heat the oil in a heavy-based saucepan and cook the onion gently for about 2-3 minutes until beginning to soften. Stir in the rice and saffron and pour in the wine. Add the lemon rind, 2 tbsp lemon juice and the stock.
Bring to the boil, stirring.
4. Cover and simmer for 5 minutes. Stir in the vegetables. Re-cover and simmer for a further 5 minutes or until the rice is tender and most of the liquid is absorbed.
5. Discard the lemon rind. Serve the risotto topped with slivers of Parmesan cheese.
NOTES : Preparation time: 15 minutes Cooking time: 20 minutes 420 cals per serving Serves 4 COOKERY EDITOR’S TIP: If you use arborio (risotto) rice for this recipe, you may need to add a little more stock and, at step 4, cook the risotto for a further 1-2 minutes.
Recipe by: Good Housekeeping, July 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@...> on Jul 20, 1997