|
 |
 |
 |
 |
|
|
|
Cucina Rustica: Risotto With Early Autumn Vegvegetables, italian 2 tablespoon olive oil 2 tablespoon 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 teaspoon fresh rosemary, chopped 1/4 teaspoon pepper 1 pinch salt 1 pinch hot pepper flakes 1 tablespoon lemon rind, grated 1 1/2 cup arborio rice 4 1/2 cup vegetable/chicken stock 3/4 cup parmesan, freshly grated 1 tablespoon 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 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
|
|
 
 |
|
|
|
