Cucina Rustica: Risotto W/ Early Autumn Vegetables

Vicki Butts (lazyme)


Yummy risotto. From Canadian Living magazine, Oct 1994.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1
    onion, chopped
  • 2
    garlic cloved, minced
  • 1 c
    mushrooms, sliced
  • 1
    zucchini, large dice
  • 1
    sweet red pepper, diced
  • 1 c
    corn kernels, cooked
  • 1 tsp
    fresh rosemary, chopped
  • 1/4 tsp
  • 1 pinch
  • 1 pinch
    hot pepper flakes
  • 1 Tbsp
    lemon rind, grated
  • 1 1/2 c
    arborio rice
  • 4 1/2 c
    vegetable or chicken stock
  • 3/4 c
    parmesan cheese, grated
  • 1 Tbsp
    lemon juice

How to Make Cucina Rustica: Risotto W/ Early Autumn Vegetables


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Cucina Rustica: Risotto W/ Early Autumn Vegetables

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian

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