Grilled Vegetable Risotto Recipe
Risotto is a traditional Italian dish, it originates from the northeast of this country, exactly from the Piedmont area. There are different types of risottos, depending on the ingredients that are added, such as shellfish, mushrooms and the one that we will make today which is grilled vegetables, which add flavor and very nutritious properties to the dish.
Ingredients to make Grilled Vegetable Risotto:
- 100 grams of Arborio rice
- 1 unit of onion
- 2 units of Garlic
- 20 grams of Butter
- 50 grams of Parmesan cheese
- 1 unit of red pepper
- 1 unit of green pepper
- 1 unit of green zucchini
- 50 milliliters of white wine
- 50 milliliters of olive oil
- 1 pinch of fine herbs
- 400 milliliters of vegetable broth
- 1 pinch of Pepper
- 1 pinch of salt
How to make Grilled Vegetable Risotto:
- Before making this vegetarian risotto, the first step is to get all the ingredients ready.
- In a saucepan add a little olive oil, fry the onion and finely chopped garlic for 5 minutes, until the onion is translucent.
- Add the rice and stir for a minute, until it starts to become transparent.
- Gradually add the vegetable broth, stir constantly until the grain is cooked and a creamy consistency is obtained, and rectify the flavor with salt.
- Separately cut the vegetables the same size add them to a bowl with oil, salt, pepper and fine herbs. Mix and bring to a grill over medium heat, until cooked on both sides.
- When the risotto is ready, add half of the grilled vegetables, the Parmesan cheese and the cold butter to shine, mix very well.
- Serve the vegetarian risotto and cover with the rest of the grilled vegetables, accompany with a delicious grilled fish fillet
