Cucina Rustica Risotto With Early Autumn Vegetables

Serving Size : 4
Ingredients

for prepare Cucina Rustica Risotto With Early Autumn Vegetables

:

Amount	Measure	Ingredient - Preparation Method
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
1/4	teaspoon	pepper
1	pinch	salt
1	pinch	hot pepper flakes
1	tablespoon	lemon rind - grated
1 1/2	cups	arborio rice
4 1/2	cups	vegetable/chicken stock
3/4	cup	parmesan - freshly grated
1	tablespoon	lemon juice

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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