*  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.