Cucina Rustica: Risotto With Early Autumn Veg Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
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.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp