Cucina rustica: risotto with early autumn veg

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 tablespoons Butter
1 Onion, chopped
2 Garlic cloves, minced
1 cup Mushrooms, sliced
1 Zucchini, large dice
1 Sweet red pepper, diced
1 cup Corn kernels, cooked
1 teaspoon Fresh rosemary, chopped
¼ teaspoon Pepper
pinch Salt
pinch Hot pepper flakes
1 tablespoon Lemon rind, grated
1½ cup Arborio rice
4½ cup Vegetable/chicken stock
¾ cup Parmesan, freshly grated
1 tablespoon Lemon juice

Directions

In large heavy saucepan, heat half each of the oil and butter over medium heat; cook onion, garlic and mushrooms, stirring, for 5 minutes or until softened.

Add zucchini, red pepper, corn, rosemary, pepper, salt and hot pepper flakes; cook, stirring for 3-5 minutes or until liquid has evaporated.

Remove from pan and set aside; keep warm.

Heat remaining oil and butter in same pan over medium-high heat. Add lemon rind and rice; cook, stirring, for 1 minute. Stir in ½ cup of the stock; cook, stirring constantly, until all liquid is absorbed.

Keep adding stock, ½ cup at a time, cooking and stirring until each addition is absorbed before adding next, until rice is tender 15-18 minutes in total.

Stir in ½ cup of the cheese. Stir in lemon juice and vegetable mixture; heat through. Season with more salt and pepper to taste.

Sprinkle with remaining cheese. 4 servings for $5.40CDN [Oct 94] Per serving: about 560 calories, 16 g protein, 20 g fat, 80 g carbohydrate high source fibre, excellent source calcium.

Serve with a tomato and lettuce salad.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen

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