This rustic Italian risotto captures the essence of early autumn with a vibrant medley of fresh vegetables and creamy, tender rice. The dish features earthy mushrooms, sweet corn, and crisp zucchini, all gently sautéed until soft and flavorful. A touch of fresh rosemary adds an aromatic depth, while a splash of lemon juice and zest brightens the rich, buttery base of the Arborio rice. Perfect for a cozy weeknight dinner or a light yet satisfying meal for family gatherings, this vegetarian dish balances comfort with freshness. ItâÂÂs simple to prepare, relying on pantry staples and seasonal produce to create a harmonious blend of textures and tastes that warm the soul.
Cucina Rustica: Risotto With Early Autumn Veg
Description
This rustic Italian risotto captures the essence of early autumn with a vibrant medley of fresh vegetables and creamy, tender rice. The dish features earthy mushrooms, sweet corn, and crisp zucchini, all gently saut&# 195;©ed until soft and flavorful. A touch of fresh rosemary adds an aromatic depth, while a splash of lemon juice and zest brightens the rich, buttery base of the Arborio rice. Perfect for a cozy weeknight dinner or a light yet satisfying meal for family gatherings, this vegetarian dish balances comfort with freshness. ItâÂÂs simple to prepare, relying on pantry staples and seasonal produce to create a harmonious blend of textures and tastes that warm the soul.Ingredients
Directions
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In a large heavy saucepan, heat half of the olive oil and half of the butter over medium heat.
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Add the chopped onion, minced garlic, and sliced mushrooms; cook, stirring occasionally, for about 5 minutes or until softened and fragrant.
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Stir in the diced zucchini, red pepper, corn kernels, chopped rosemary, and black pepper; cook for 3-5 minutes, stirring frequently, until the vegetables are tender-crisp and any released liquid has evaporated.
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Remove the vegetable mixture from the pan and set aside in a bowl to keep warm.
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In the same saucepan, heat the remaining olive oil and butter over medium-high heat.
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Add the Arborio rice and lemon rind; cook, stirring constantly, for about 1 minute until the rice is lightly toasted and translucent at the edges.
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Pour in 1/2 cup of warm vegetable or chicken stock; cook, stirring constantly, until the liquid is almost completely absorbed.
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Continue adding the remaining stock, 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next, until the rice is tender but still firm to the bite (al dente), about 15-18 minutes total.
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Remove the pan from heat; stir in 1/2 cup of freshly grated Parmesan cheese until melted and creamy.
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Gently fold in the reserved vegetable mixture and lemon juice; heat through for about 1 minute.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Serve immediately, sprinkling each portion with the remaining Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 205.3kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 5.2g26%
- Cholesterol 16.1mg6%
- Sodium 64.3mg3%
- Total Carbohydrate 17.6g6%
- Dietary Fiber 3.2g13%
- Sugars 6.5g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
