Mushroom Risotto with Beans

Name: Mushroom Risotto with Beans
Yield: serves 4
Ingredients: 4 oz fresh French beans – washed, trimmed and chopped into¼in lengths, then rinsed in boiling water to blanch; optional freshly grated Parmesan – generous ½ tbsp per serving; 1 teaspoon salt; freshly ground black pepper; 2 cloves garlic – peeled and crushed; ½ teaspoon chopped fresh sage or small pinch dried; ½ pint water; 8 oz white risotto rice (arborio, ordinary long grain will not work); ½ pint red wine; 1 lb mushrooms (any fresh, firm species will do, such as field, brown-cap, Shiitake, button as a last resort) – wiped clean and cut into big pieces; 2 tablespoons olive oil

Preparation info

serves
4

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

A good dish for any type of vegetarian, depending on whether you use the Parmesan.

Ingredients

2 tablespoons olive oil
1 lb mushrooms (any fresh, firm species will do, such as field, brown-cap, Shiitake, button as a last resort) – wiped clean and cut into big

Main course
October
Vegan

Method

Heat the oil in a heavy based saucepan. Throw in the mushrooms, garlic, sage, salt and pepper. As they cook, the mushrooms will give off quite a lot of juice. Continue boiling, stirring from time to time, over a medium-high flame until this juice reduces away again. Stir in rice, then wine.

Turn down the heat until the liquid settles down to a friendly simmer. Stir gently until the wine