How to make Grilled Vegetable Risotto - Colourful and delicious – it is an Italian speciality.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Zucchini (ज़ुकीनी), Carrots (गाजर)

Cuisine : Italian

Course : Rice

Grilled Vegetable Risotto Recipe Card

Grilled Vegetable Risotto

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Grilled Vegetable Risotto Recipe

  • Zucchini sliced 2 small

  • Carrots 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


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.