Cucina Rustica: Risotto With Early Autumn Vegetables
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
1 medium Onion -- chopped
2 cloves garlic -- minced
1 cup mushrooms -- sliced
1 medium zucchini -- large dice
1 medium sweet red pepper -- diced
1 cup corn kernels -- cooked
1 teaspoon fresh rosemary -- chopped
1/4 teaspoon pepper
1 dash salt
1 dash 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
2 tablespoons olive oil
2 tablespoons butter
1 medium Onion -- chopped
2 cloves garlic -- minced
1 cup mushrooms -- sliced
1 medium zucchini -- large dice
1 medium sweet red pepper -- diced
1 cup corn kernels -- cooked
1 teaspoon fresh rosemary -- chopped
1/4 teaspoon pepper
1 dash salt
1 dash 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
 

Preparation:

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