Created by ImPat on June 3, 2016
Step 1: Cook pasta in a large saucepan of boiling water for 10 minutes or until tender, adding bean in the last 3 minutes of cooking and drain and return to pan and stir in parsley and zest.
Step 2: Meanwhile, heat oil in a large frying pan over moderate heat and cook and stir onion and garlic for 2 minutes and then add mushrooms and cook for a further 3 minutes and then transfer mixture to a bowl.
Step 3: Coat veal in flour and cook and stir veal, in batches, for 2 minutes or until browned.
Step 4: Return onion mixture to pan with the veal and add the stock, sauce and paste and bring to the boil and then reduce heat, simmer for 4 minutes or until sauce thickens.
Step 5: Remove from heat, stir in sour cream.
Step 6: Spoon risoni mixture onto serving plates and top with veal and sauce and serve with lemon wedges.