Cucina Rustica: Risotto With Early Autumn Veg

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;Â©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. ItÃ¢ÂÂs simple to prepare, relying on pantry staples and seasonal produce to create a harmonious blend of textures and tastes that warm the soul.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 205.3

Dietary: Gluten-free

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;Â©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. ItÃ¢ÂÂs simple to prepare, relying on pantry staples and seasonal produce to create a harmonious blend of textures and tastes that warm the soul.

Ingredients

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

Directions

1
In a large heavy saucepan, heat half of the olive oil and half of the butter over medium heat.
2
Add the chopped onion, minced garlic, and sliced mushrooms; cook, stirring occasionally, for about 5 minutes or until softened and fragrant.
3
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.
4
Remove the vegetable mixture from the pan and set aside in a bowl to keep warm.
5
In the same saucepan, heat the remaining olive oil and butter over medium-high heat.
6
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.
7
Pour in 1/2 cup of warm vegetable or chicken stock; cook, stirring constantly, until the liquid is almost completely absorbed.
8
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.
9
Remove the pan from heat; stir in 1/2 cup of freshly grated Parmesan cheese until melted and creamy.
10
Gently fold in the reserved vegetable mixture and lemon juice; heat through for about 1 minute.
11
Taste and adjust seasoning with additional salt and pepper if needed.
12
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.

Keywords: risotto, arborio, autumn, vegetables, mushrooms, zucchini, corn, lemon, rosemary, italian, vegetarian, comfort food, seasonal, dinner, easy, homemade, rice, parmesan, stock, garlic

Read it online: https://www.chefs-mate.com/recipe/cucina-rustica-risotto-with-early-autumn-veg/