| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Main course, New, Rice, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Onion | |
| 1 | Lemon | |
| 175 | g | Flat mushrooms |
| 225 | g | Broccoli florets |
| 175 | g | French beans |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | T | Olive oil |
| 350 | g | Long-grain or arborio rice |
| see tips | ||
| 1 | pn | Saffron threads, optional |
| 4 | T | Dry white wine |
| 750 | Vegetable stock | |
| Parmesan cheese, to serve |
INSTRUCTIONS
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. 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. 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. 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. 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 EDITORS 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 <[email protected]> on Jul 20, 1997
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