Mushroom and Parmesan Risotto

Mushroom and Parmesan Risotto Ingredients

1 md Onion	2 tb Olive oil
1 Lemon	350 g Long-grain or arborio rice;
175 g Flat mushrooms	1 pn Saffron threads; optional
225 g Broccoli florets	4 tb Dry white wine
175 g French beans	750 ml Vegetable stock
Salt and freshly ground	Parmesan cheese; to serve

Instructions for Mushroom and Parmesan Risotto

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 on Jul 20, 1997

Main Ingredient: MushroomsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Broccoli	Lemon	Mushroom
Olive Oil	Onion	Parmesan	Rice
Saffron	Salt	White Wine

Main dishes Vegetarian Mushrooms Cheese Parmes Bean Broccoli Olive oil Onion Parmesan Rice Wine White wine Lemon Dinner

for flavor and categorization

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