Mushroom and parmesan risotto

Yield: 4 Servings

Measure Ingredient
1 medium Onion
1 \N Lemon
175 grams Flat mushrooms
225 grams Broccoli florets
175 grams French beans
\N \N 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
\N \N Parmesan cheese; to serve

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

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