Risotto with Grilled Vegetables Recipe
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The Italian dish,
, can be enhanced in countless ways. In this recipe,
, asparagus, and Italian
transform this rich, creamy rice dish into a substantial side dish that could just as easily be served as an entree.
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1 cup uncooked risotto
2 medium summer squash - unpeeled, sliced into 1/4-inch slices
1 bunch asparagus - stems snapped
olive oil for drizzling
2 teaspoons seasoning salt
1/3 cup Italian dressing of choice
parmesan cheese - grated (for garnish)
:medium bowl, serving bowl
Cook risotto according to package directions.
Meanwhile, heat the grill to medium.
In a medium bowl, add the sliced squash and stemmed asparagus.
Drizzle with olive oil and sprinkle with seasoning salt.
Place in a grill rack, and then place the grill rack onto the grill.
Make sure the squash slices and the asparagus are in one layer so all of the pieces are evenly grilled.
Close the grill lid and cook for 3-5 minutes.
Turn once and continue grilling until slightly browned, approximately 3-5 more minutes.
Remove the vegetables from the grill.
Cut the asparagus into bite-sized pieces.
When the risotto is done, add all of the vegetables to it.
Pour Italian dressing over all, and mix well.
Garnish with fresh grated parmesan cheese.
Summer Grilled Vegetables
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