Cucina rustica: risotto with early autumn veg Recipe

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Cucina rustica: risotto with early autumn veg

Artist:	_	Yield:	4
Categories:	Italian, Rice & Grains, Risotto, Vegetables, Western European	Rating:	0
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Ingredients:

2	tbsp	Olive oil
2	tbsp	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	tsp	Fresh rosemary, chopped
1/4	tsp	Pepper
		Pn Salt
		Pn Hot pepper flakes
1	tbsp	Lemon rind, grated
1 1/2	cup	Arborio rice
4 1/2	cup	Vegetable/chicken stock
3/4	cup	Parmesan, freshly grated
1	tbsp	Lemon juice

Procedures:

1	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.
2	add zucchini, red pepper, corn, rosemary, pepper, salt and hot pepper flakes; cook, stirring for 3-5 minutes or until liquid has evaporated.
3	Remove from pan and set aside; keep warm.
4	heat remaining oil and butter in same pan over medium-high heat.
5	Add lemon rind and rice; cook, stirring, for 1 minute.
6	Stir in ?cup of the stock; cook, stirring constantly, until all liquid is absorbed.
7	Keep adding stock, ?cup at a time, cooking and stirring until each addition is absorbed before adding next, until rice is tender 15-18 minutes in total.
8	stir in ?cup of the cheese.
9	Stir in lemon juice and vegetable mixture; heat through.
10	Season with more salt and pepper to taste.
11	Sprinkle with remaining cheese.
12	4 servings for $5.40cdn [oct 94]
13	per serving: about 560 calories, 16 g protein, 20 g fat, 80 g carbohydrate high source fibre, excellent source calcium.
14	serve with a tomato and lettuce salad.