Grilled Vegetable Risotto

The other night we grilled out some veggies, it is one of our favorite summer meals and since it is finally getting warm we decided to start up the grill! Anyways we went a little veggie crazy and had a ton of leftover so I decided to make risotto with them. Here is a recipe for the grilled veggies and risotto.


Grilled Vegetables
Extra Virgin Olive Oil
Salt and pepper
Asparagus 
Zucchini - cut in half and then in half again
Portabello Mushrooms (scrap the black fins off the bottom)
Red, yellow and orange sweet peppers ( cut into large pieces)


Toss veggies with oil, salt and pepper and grill until tender.


Risotto
desired grilled veggies
8 cups canned low-salt chicken broth
2 tablespoons unsalted butter
1 medium finely chopped white onion
2 garlic cloves, minced
1 1/2 cups Arborio rice 
2/3 cup dry white wine
1/3 cup grated Parmesan
Salt and freshly ground black pepper to taste


Cut veggies into small chunks and set aside.
Bring the broth to a simmer in a heavy medium saucepan.
Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat.
Add the onion and season with salt and pepper and saute until tender, about 8 minutes. 
Add the rice and toast for 2-3 minutes. 
Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. 
Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes.
Just before you add the last 2 cups of broth add in the veggies so they heat through.
Mix in the Parmesan. Season with pepper to taste.