• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mushroom and Parmesan Risotto

  • Recipe Submitted by on

Category: Vegetarian, Rice

 Ingredients List

  • 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


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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