Grilled Vegetable Risotto Recipe - Colourful and delicious – it is an Italian speciality.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Carrots ( गाजर ) , Onions ( प्याज़ )

Cuisine : Italian

Course : Noodles and Pastas

Grilled Vegetable Risotto

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Grilled Vegetable Risotto Recipe Card

Grilled Vegetable Risotto
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Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Grilled Vegetable Risotto

  • Carrots sliced 2 small

  • Onions quartered and layers separated 2 medium

  • Green capsicum seeded, 1 inch pieces 1 medium

  • Zucchini sliced 1 small

  • Yellow squash sliced 1 slice

  • Red capsicum roasted and chopped 1 medium

  • Tomatoes roasted and chopped 2 medium

  • Olive oil 2 tablespoons

  • Dry Basil 1/2 teaspoon

  • Red chilli flakes 1/2 teaspoon

  • Salt to taste

  • Balsamic vinegar 1 tablespoon

  • For Rice

  • Arborio rice 1 cup

  • Olive oil 2 tablespoons

  • Onions finely chopped 2 small

  • Garlic chopped 4 cloves

  • Vegetable stock 2 cups

  • Salt to taste

  • Cream 1/4 cup

  • Parmesan cheese grated 2 tablespoons

  • For garnishing

  • Parmesan cheese as required

Method

Step 1

Heat two tablespoons of olive oil each in two pans. For grilled vegetables in one pan add carrots, onions, green capsicum and cook on medium heat.

Step 2

For rice in the other pan add finely chopped onions and sauté till translucent. Add garlic and Arborio rice and sauté. Add zucchini and squash to the vegetables in the pan.

Step 3

Sprinkle dry basil, red chilli flakes, salt and balsamic vinegar. Stir and continue to cook.

Step 4

Add some vegetable stock to the rice and cook. When it gets absorbed add some more vegetable stock and continue to cook.

Step 5

Add roasted red capsicum and roasted tomatoes to the vegetables and continue to cook. Add some more vegetable stock and salt to the rice, stir and cook.

Step 6

Add cream and continue to cook till all the moisture is absorbed. Add Parmesan cheese and stir. Add grilled vegetables to the rice and stir gently.

Step 7

Transfer into a serving dish. Serve hot garnished with Parmesan shavings.

How to make Grilled Vegetable Risotto

Step 1

Heat two tablespoons of olive oil each in two pans. For grilled vegetables in one pan add carrots, onions, green capsicum and cook on medium heat.

Step 2

For rice in the other pan add finely chopped onions and sauté till translucent. Add garlic and Arborio rice and sauté. Add zucchini and squash to the vegetables in the pan.

Step 3

Sprinkle dry basil, red chilli flakes, salt and balsamic vinegar. Stir and continue to cook.

Step 4

Add some vegetable stock to the rice and cook. When it gets absorbed add some more vegetable stock and continue to cook.

Step 5

Add roasted red capsicum and roasted tomatoes to the vegetables and continue to cook. Add some more vegetable stock and salt to the rice, stir and cook.

Step 6

Add cream and continue to cook till all the moisture is absorbed. Add Parmesan cheese and stir. Add grilled vegetables to the rice and stir gently.

Step 7

Transfer into a serving dish. Serve hot garnished with Parmesan shavings.

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