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Risotto with Grilled Vegetables Recipe

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The Italian dish, risotto, can be enhanced in countless ways. In this recipe, ......
Servings:
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Ingredients
  • 1 cup uncooked risotto
  • 2 medium summer squash - unpeeled, sliced into 1/4-inch slices
  • 1 bunch asparagus - stems snapped
  • olive oil for drizzling
  • 2 teaspoons seasoning salt
  • 1/3 cup Italian dressing of choice
  • parmesan cheese - grated (for garnish)
Container: medium bowl, serving bowl
Directions
PREP
15 mins
COOK
20 mins
READY IN
45 mins
  • Cook risotto according to package directions.
  • Meanwhile, heat the grill to medium.
  • In a medium bowl, add the sliced squash and stemmed asparagus.
  • Drizzle with olive oil and sprinkle with seasoning salt.
  • Place in a grill rack, and then place the grill rack onto the grill.
  • Make sure the squash slices and the asparagus are in one layer so all of the pieces are evenly grilled.
  • Close the grill lid and cook for 3-5 minutes.
  • Turn once and continue grilling until slightly browned, approximately 3-5 more minutes.
  • Remove the vegetables from the grill.
  • Cut the asparagus into bite-sized pieces.
  • When the risotto is done, add all of the vegetables to it.
  • Pour Italian dressing over all, and mix well.
  • Garnish with fresh grated parmesan cheese.
The Italian dish, risotto, can be enhanced in countless ways. In this recipe, summer squash, asparagus, and Italian dressing transform this rich, creamy rice dish into a substantial side dish that could just as easily be served as an entree.
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