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Cucina Rustica: Risotto with Early Autumn Veg



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Cucina Rustica: Risotto with Early Autumn Veg

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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 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]

Per serving: about 560 calories, 16 g protein, 20 g fat, 80 g carbohydrate
high source fibre, excellent source calcium.

Serve with a tomato and lettuce salad.



Ingredients:

2 tb Olive oil
2 tb Butter
1 Onion, chopped
2 Garlic cloves, minced
1 c Mushrooms, sliced
1 Zucchini, large dice
1 Sweet red pepper, diced
1 c Corn kernels, cooked
1 ts Fresh rosemary, chopped
1/4 ts Pepper
pn Salt
pn Hot pepper flakes
1 tb Lemon rind, grated
1 1/2 c Arborio rice
4 1/2 c Vegetable/chicken stock
3/4 c Parmesan, freshly grated
1 tb Lemon juice

Serves:

4 Servings

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