Recipe - Mushroom And Parmesan Risotto

1 md Onion
1 Lemon
175 g Flat mushrooms
225 g Broccoli florets
175 g French beans
Salt and freshly ground
black pepper
2 tablespoon Olive oil
350 g Longgrain or arborio rice;
see tips
1 pn Saffron threads; optional
4 tablespoon Dry white wine
750 ml Vegetable stock
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 34 minutes; drain and refresh.

3. Heat the oil in a heavybased saucepan and cook the onion gently for
about 23 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. Recover 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 12 minutes.
Recipe by: Good Housekeeping, July 1997 Posted to MCRecipe Digest V1 #680
by Kerry Erwin kerry@north.org on Jul 20, 1997