This classic risotto recipe is accented with grilled vegetables for a comforting meal or side dish. Feel free to mix up the veggie with whatever you have on hand or is in season!
Risotto with Grilled Vegetables
¼ Cup Wild Mushroom & Sage Olive Oil
3 Tbsp. Herbes de Provence Olive Oil
3 Bell peppers
2 Cups cherry tomatoes
1 Tsp. Applewood Smoked Sea Salt
¼ Cup shallots, peeled and minced
½ Cup rosé wine
1 Cup arborio rice
½ Cup grated Parmesan cheese
4 Cups chicken or vegetable broth
2 Sprigs of thyme
Preheat a gas grill or prep a charcoal grill for medium-high heat
Chop the peppers and zucchini into bite-sized pieces and place in a large bowl. Drizzle the veggies with Herbs de Provence Olive Oil and season with Applewood Smoked Sea Salt. Toss to coat. Once your the grill is hot, add veggies and grill until grill marks form, about 3 – 4 minutes. Remove from the heat and set aside.
Heat ¼ cup Wild Mushroom & Sage Olive Oil in a large skillet or pot over medium heat. Once the oil is hot, add the shallots and cook for 2-3 minutes.
Add the rice and cook for another 2-3 mins while stirring.
Pour in the wine and cook it until most of it has evaporated.
Once the wine has evaporated add in 1 cup of stock to the rice while stirring constantly. Once almost all the stock has been absorbed, add another cup of stock and repeat this step until the rice is cooked.
Once rice is cooked, add in the thyme leaves and Parmesan cheese. Mix until combined.
Spoon risotto into a bowl, top with the grilled veggies and fresh basil leaves.
This recipe is equally as delicious with roasted root vegetables for an earthy-sweet twist! Try with some roasted butternut or acorn squash and a few carrots roasted in our Thyme Olive Oil.