INGREDIENTS

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 <kerry@north.org> on Jul 20, 1997

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