Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.