Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   2      tablespoons   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  cups          arborio rice
   4 1/2  cups          vegetable/chicken stock
     3/4  cup           parmesan -- freshly grated
   1      tablespoon    lemon juice

Preparation:

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] 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