Chargrilled Vegetable Risotto

This recipe works in combination with: Rustic Pizza. This recipe features in these meal plans: Italian Veggie Specials, Vegetarian Specials.

A simple and delicious risotto topped with grilled pepper, courgette and red onion.


  • 1/2 medium red onion
  • 1/2 red pepper, sliced
  • 1/2 small courgette, sliced
  • 1/3 ciabatta loaf
  • 75g of Arborio risotto rice
  • 20g of Parmesan cheese, grated
  • 300ml vegetable stock
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 60ml white wine
  • 2 tsp butter
  • 1 tbsp fresh parsley
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £1.79
  • Store cupboard: Cook's
  • Calories per serving: 766
  • 5-a-day per serving: 1.8
  • Print Recipe
Chargrilled Vegetable Risotto photo

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  1. Finely chop half the onion. Heat 1 tbsp oil and 1 tsp butter in a large saucepan and cook the onion and garlic for 2-3 minutes or until the onion is soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent. and stir well to coat with the oil and butter.
  2. Pour in the wine and simmer until it is absorbed.
  3. Add 50ml of stock and simmer, stirring, until it has been absorbed. Repeat, adding 50ml at a time until the rice is tender, but retains a slight bite and the liquid has been absorbed. (If you run out of stock just add boiling water a little at a time, until the rice is cooked.) This will take 20-25 minutes.
  4. Meanwhile, preheat the grill. Place the red pepper, courgette and the remaining red onion on a baking tray. Drizzle on 1 tbsp of oil and season with salt and pepper. Grill, turning frequently, until the vegetables are cooked and slightly charred.
  5. Remove the risotto from the heat and stir in the Parmesan, parsley and 1 tsp butter. Season with salt and pepper. Cut the ciabatta in half and toast it under the grill.
  6. Spoon the risotto onto a dish and top with the grilled vegetables. Serve with the ciabatta toast.

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