• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cucina Rustica: Risotto with Early Autumn Veg

  • Recipe Submitted by on

Category: Italian, Vegetables

 Ingredients List

  • 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


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

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.

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