Grilled Vegetable Risotto

Creamy risotto, tender grilled vegetables and fresh Parmesan cheese is a combination that is hard to beat.  Try it out for your next family dinner with my recipe for Grilled Vegetable Risotto.

This Grilled Vegetable Risotto is the perfect recipe to make when you score big at the local farmers market. I am obsessed with farmer markets.  Hardly ever do I leave one without purchasing some type of delicious looking fruit or vegetable.  (If I do, it's because I forgot to bring cash.)

If you live in an area that still has farmer markets going on this time of year, you are lucky my friend.   As for the rest of us, while we suffer in the cold until fresh markets start to show their beautiful faces again.

This Grilled Vegetable Risotto is easy to make, doesn't include butter or milk (like usual risotto recipes) and is full of delicious vegetables.

HOW DO I MAKE GRILLED VEGETABLE RISOTTO?

Slice all the following vegetables in half so they don't fall in between your grill grates (or you can use skewers).

• 1 zucchini
• 1 yellow squash
• 1 green bell pepper
• ½ yellow onion
• 5-10 mushrooms

Drizzle the vegetables with olive oil and top with a dash of salt/pepper.  Feel free to swap out the vegetables if you are not a fan of a certain kind...I won't be offended :). 

For the risotto I used 2 5 oz. packages of saffron long rice mix. I prepared it based on the package instructions. But instead of using  2 tablespoon of butter in the water, I used 2 tablespoon of olive oil.

While rice is cooking, begin to grill your vegetables.  Both should take about 15-20 minutes to cook. When the rice is finished and the vegetables are tender with grill marks, place both in a large bowl and stir. Top it with shredded Parmesan cheese, if desired.

This Grilled Vegetable Risotto is an awesome twist on the traditional version.  Enjoy!

Grilled Vegetable Risotto

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Ingredients

• 2 5oz. packages of Saffron Long Rice Mix
• 1 zucchini
• 1 yellow squash
• 1 green bell pepper
• ½ yellow onion
• 5-10 mushrooms
• 2 tablespoon olive oil + drizzle for vegetables
• Dash of salt/pepper
• Optional: shredded Parmesan cheese

Instructions

1. Slice all the vegetables in half so they don't fall in between grill grates. (or you can use skewers).
2. Drizzle vegetables with olive oil and a dash of salt/pepper.
3. Prepare the risotto based on package instructions. (The type of mix I purchased said to place 2 tablespoon of butter in the water. I used 2 tablespoon of olive oil instead).
4. While rice is cooking, begin to grill your vegetables.
5. Both should take about 15-20 minutes to cook.
6. When both the rice and vegetables are finished, place both in a large bowl and stir.
7. Top with shredded Parmesan cheese, if desired.