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
Grilled Vegetables on Risotto
Grilled Vegetables on Risotto

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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