*  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.