Free Recipe Mushroom and Parmesan Risotto
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Mushroom and Parmesan Risotto Recipe
1 md Onion
1 Lemon
175 g Flat mushrooms
225 g Broccoli florets
175 g French beans
Salt and freshly ground
-black pepper
2 tb Olive oil
350 g Long-grain or arborio rice;
-see tips
1 pn Saffron threads; optional
4 tb Dry white wine
750 ml Vegetable stock
Parmesan cheese; to serve
Mushroom and Parmesan Risotto Preparation
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. 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. Recipe by: Good Housekeeping, July 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997
Cooking Temperature:
Recipe Serves: 4
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