Cucina Rustica: Risotto With Early Autumn Vegetables

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Butter
1		Onion - chopped
2		Garlic cloves - minced
1 cup	237ml	Mushrooms - sliced
1		Zucchini - large dice
1		Sweet red pepper - diced
1 cup	62g / 2.2oz	Corn kernels - cooked
1 teaspoon	5ml	Fresh rosemary - chopped
1/4 teaspoon	1.3ml	Pepper
1		Salt
1		Hot pepper flakes
1 tablespoon	15ml	Lemon rind - grated
1 1/2 cups	240g / 8.5oz	Arborio rice
4 1/2 cups	1066ml	Vegetable/chicken stock
3/4 cup	177ml	Parmesan - freshly grated
1 tablespoon	15ml	Lemon juice

Recipe Instructions

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 1/2 cup of the stock; cook, stirring constantly, until all liquid is absorbed. Keep adding stock, 1/2 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 1/2 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]

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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