Mushroom and parmesan risotto
Ingredients
- 1 medium onion
- Salt and ground black pepper
- 1 lemon
- 175 g (6oz) flat mushrooms
- 225 g (8oz) broccoli florets
- 175 g (6oz) French beans
- 30 mL (2tbsp) olive oil
- 350 g (12oz) long-grain or arborio rice (see tip)
- Pinch of saffron threads (optional)
- 60 mL (4tbsp) dry white wine
- 750 mL (11⁄2 pints) vegetable stock
- Slivers of Parmesan cheese to serve
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