Lemony, redolent with herbs, this risotto should be eaten as soon as it is cooked – if it is left to stand, the starch will begin to set, resulting in a heavy texture. Lemon zest and juice and fresh herbs stirred in at the end add a wonderful burst of flavour.
Stir 100 g lightly cooked asparagus tips or thawed frozen peas into the risotto towards the end of cooking. * To make an artichoke risotto, omit the onion and cook the rice as in the main recipe, adding 2 tbsp lemon juice with the wine. A few minutes before the end of cooking, stir in 1 jar or can of artichoke hearts in water, about 340 g, drained. Add mint instead of parsley, and sprinkle with 30 g chopped walnuts instead of the Parmesan shavings.
Vitamin loss from rice is reduced when it is cooked by the absorption method, as in making a risotto – the vitamins remain in the liquid, which is then absorbed into the dish. * Parmesan cheese is a very hard cheese made from unpasteurised skimmed cow's milk. It has a high fat content but, as it also has a strong, full taste, only a small amount is needed to add lots of flavour.
niacin, copper, zinc