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.
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.
