Cucina rustica: risotto with early autumn veg

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.
3. Remove from pan and set aside; keep warm.
4. heat remaining oil and butter in same pan over medium-high heat.
5. Add lemon rind and rice; cook, stirring, for 1 minute.
6. Stiri in ½ cup of the stock; cook, stirring constantly, until all liquid is absorbed.
7. Keep adding stock, ½ cup at a time, cooking and stirring until each addition is absorbed before adding next, until rice is tender 15-18 minutes in total.
8. stir in ½ cup of the cheese.
9. Stir in lemon juice and vegetable mixture; heat through.
10. Seasoni with more salt and pepper to taste.
11. Sprinkle with remaining cheese.
12. 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.
13. serve with a tomato and lettuce salad.