cucina rustica: risotto w/ early autumn vegetables
Yummy risotto. From Canadian Living magazine, Oct 1994.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 - onion, chopped
- 2 - garlic cloved, minced
- 1 cup mushrooms, sliced
- 1 - zucchini, large dice
- 1 - sweet red pepper, diced
- 1 cup corn kernels, cooked
- 1 teaspoon fresh rosemary, chopped
- 1/4 teaspoon pepper
- 1 pinch salt
- 1 pinch hot pepper flakes
- 1 tablespoon lemon rind, grated
- 1 1/2 cups arborio rice
- 4 1/2 cups vegetable or chicken stock
- 3/4 cup parmesan cheese, grated
- 1 tablespoon lemon juice
How To Make cucina rustica: risotto w/ early autumn vegetables
-
Step 1In 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.
-
Step 2Add 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.
-
Step 3Heat 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.
-
Step 4Stir 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.
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