Grilled Vegetables on Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small eggplant (s)
- salt
- 1 zucchini
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 200 g cherry tomato (s)
- 5 tablespoon olive oil
- pepper
- 0.5 ½ lemon (n)
- 1 piece (s) parmesan cheese
- 5 sprigs rosemary
- 1 onion (s)
- 1 clove garlic
- 300 g risotto rice
- 1 teaspoon tomato paste
- 200 ml white wine, dry
- 750 ml vegetable stock
- 1 bay leaf
- 1 teaspoon butter
- 2 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Wash the eggplant, then cut in half and cut into strips. Salt the strips and let them soak in for about 10 minutes, then dab off. Meanwhile, clean the zucchini and peppers. Halve the zucchini and cut into slices. Cut the peppers into pieces so that they are easy to eat. Finally cut the cherry tomatoes in half.
- Mix all the vegetables with two tablespoons of oil, a little salt and pepper and place on a baking sheet. Grill the vegetables at 200 degrees (180 degrees convection) on the middle rack for about 20 minutes and turn them every now and then.
- In the meantime, wash and dry half a lemon and finely rub a piece of the peel. Slice the parmesan. Wash and dry the rosemary and then cut it into small pieces without the twigs.
- Dice the onion and garlic and sauté in the remaining oil in a pan until translucent. Turn down the heat a little and briefly sauté the risotto rice and tomato paste. Then pour in half of the wine and let everything boil down over low heat.
- When everything has boiled down, add the rest of the wine and let everything boil down again. Then only add enough stock to cover the risotto rice lightly. Also add the bay leaf and lemon peel. Let the liquid boil down again and stir from time to time. And so on until the whole vegetable stock has been boiled down. The rice should be creamy but also firm to the bite. This takes about 30 minutes in total. Then remove the bay leaf and lemon peel again. Add 20 g of parmesan, chopped rosemary and butter to the rice and stir everything. Finally, add salt and pepper to taste.
- Arrange the risotto and place the grilled vegetables on top. Drizzle everything with a little vinegar and sprinkle the rest of the parmesan on top.
Also Like
Exceptionally tasty stuff! Recommend! Ingredients Rice (round, for example, Krasnodar) – 250 g Dry white wine – 100 ml Broth (can be made from cubes, if you don’t mind. I took natural) – 1 l Saffron (pinch or turmeric – 1 teaspoon) Butter – 2 tbsp Parmesa...
The perfect vegetable risotto recipe with a picture and simple step-by-step instructions. More...
The perfect grill vegetables recipe with a picture and simple step-by-step instructions. More...
A simple aromatic side dish for meat and fish dishes is grilled vegetables. Everything seems to be extremely simple, but how delicious !!! Ingredients Zucchini – 1 pc. Eggplant – 1 pc. Onions – 2 pcs. Potatoes – 3 pcs. Salt Garlic – 7-10 teeth. Parsley Mi...
The perfect vegetables to be grilled recipe with a picture and simple step-by-step instructions. More...
The perfect colorful vegetable risotto recipe with a picture and simple step-by-step instructions. More...
The perfect juicy vegetables – risotto recipe with a picture and simple step-by-step instructions. More...
The perfect italian vegetable risotto recipe with a picture and simple step-by-step instructions. More...
Risotto With Chanterelles and Vegetables
It turns out that this is wildly tasty and has a huge number of variations. Once, having ordered a risotto at a restaurant a couple of times (not just risotto with chanterelles, but just risotto), I decided to try to cook this dish myself from rice, with ...
Mediterranean Vegetable Risotto
The perfect mediterranean vegetable risotto recipe with a picture and simple step-by-step instructions. More...
The perfect pasta risotto with vegetables recipe with a picture and simple step-by-step instructions. More...
Vegetable Risotto with Mushrooms
The perfect vegetable risotto with mushrooms recipe with a picture and simple step-by-step instructions. More...
Vegetables – Chicken – Risotto
The perfect vegetables – chicken – risotto recipe with a picture and simple step-by-step instructions. More...
The perfect wheat and vegetable risotto recipe with a picture and simple step-by-step instructions. More...
Grilled Chicken with Vegetables
The perfect grilled chicken with vegetables recipe with a picture and simple step-by-step instructions. More...
The vegetables should first be marinated in a sweet marinade and then grilled. Servings: 4 Ingredients Small red potatoes (cut into halves) – 8 pcs. Apple juice – 3 tbsp Red wine vinegar – 3 tbsp Fresh basil (finely chopped) – 2 tbsp Dijon mustard – 1 tbs...
The perfect grilled vegetable lasagne recipe with a picture and simple step-by-step instructions. More...
The perfect grilled vegetables for pan recipe with a picture and simple step-by-step instructions. More...
Grilled Vegetables in Marinated
To make vegetables truly tasty, there are several rules to consider: marinade, frying temperature and cooking time. It is important to remove them from the heat or frying pan on time, because the vegetables should remain a little damp, and the marinade an...
The perfect grilled vegetables – salad recipe with a picture and simple step-by-step instructions. More...
Comments for "Grilled Vegetables on Risotto"
 |
 |
 |
 |
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|