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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