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