Risotto with early autumn vegetables

4 servings

Ingredients

Quantity Ingredient
Creamy and delectable, risotto is as comforting as it comes. Serve with
A tomato and lettuc salad.
2 tablespoons Olive oil
2 tablespoons Butter
1 each Onion, chopped
2 eaches Cloves garlic, minced
1 cup Sliced mushrooms
1 each Zucchini, cut into large dice
1 each Sweet red pepper, diced
1 cup Cooked corn kernels
1 teaspoon Chopped fresh rosemary
¼ teaspoon Pepper
pinch Salt
pinch Hot pepper flakes
1 tablespoon Grated lemon rind
1½ cup Arborio rice
4½ cup Vegetable or chicken stock
¾ cup Freshly grated parmesan cheese
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 minutes. Stir in ½ cup stock. Cook, stirring until liquid is absorbed. Add stock, ½ cup at a time, stirring until absorbed before next addition, until rice is tender, 15-18 minutes in total. Stir in ½ cup cheese, lemon juice and vegetables. Add salt and pepper to taste.

Sprinkle with remaining cheese. Makes 4 servings. Per Serving: about 560 calories, 16 g protein, 20 gram fat, 80 gram carbo, high source fibre, excellent source calcium. Origin: Canadian Living, October, 1994. Shared by: Sharon Stevens, Sept/94.

Submitted By SHARON STEVENS On 09-30-94

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