MediterraneanItalianEuropeangluten freedairy freelacto ovo vegetarian
Fresh Tomato Risotto with Grilled Green Vegetables
Cook Time
60 min
Servings
4 people
Likes
—
Ingredients
9 items
About
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Fresh Tomato Risotto with Grilled Green Vegetables could be an amazing recipe to try. This recipe serves 4 and costs $2.3 per serving. One serving contains 296 calories, 9g of protein, and 1g of fat. It is a rather cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 1 hour. It is perfect for The Fourth Of July. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires onion, broccoli, peas, and zucchini. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is outstanding. Try Fresh Tomato Zucchini And Lemon Risotto, Dinner Tonight: Roasted Tomato Risotto with Fresh Mozzarella, and Fresh Pea Risotto with Spicy Grilled Shrimp for similar recipes.
Ingredients
- 1/2 White Onion diced
- 1 clove garlic Minced
- 1/4 cup Dry White Wine
- 4 cups Vegetable Stock
- 1 cup Risotto Rice (such as arborio)
- 6 Tomatoes
- 2 cups Broccoli
- 1 Zucchini
- 1 cup Peas
Instructions
- 1
Heat the vegetable stock in a saucepan and keep just below a simmer. Blend 4 of the tomatoes in a blender until purified, then add to the vegetable stock.
- 2
Heat a large, deep skillet with 1 tbsp olive oil on a medium heat and add the onion and saute for 2-3 minutes until translucent.
- 3
Add the garlic and saute for a further 1 minute.
- 4
Add the rice to the pan and stir with the onion and garlic, cook for 1 minute so the rice is coated. Then add the wine and stir cooking until the wine is completely absorbed.Begin to add the stock and tomato mixture into the rice dish, stirring each time and making sure each ladle is absorbed before adding the next. Keep going until all the stock is used up, this should take between 35-45 minutes.Dice the other two tomatoes and add in at the end to warm through.Grill your green vegetables (wrapped in foil if you are using small veggies) until they are cooked but still have some bite.
- 5
Serve immediately with risotto.