Mushroom& Parmesan Risotto

* Exported from MasterCook *

Mushroom & Parmesan Risotto

Recipe By : Good Housekeeping, July 1997
Serving Size : 4 Preparation Time :0:35
Categories : Main Courses New
Rice Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med onion
1 lemon
175 g flat mushrooms
225 g broccoli florets
175 g french beans
salt and freshly ground black pepper
2 tbsp olive oil
350 long-grain or arborio rice -- see tips
pinch of saffron threads -- optional
4 tbsp 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 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.


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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.