Risotto with Grilled Vegetables


  • 1/3 cup(s) Italian dressing of choice
  • parmesan cheese - grated (for garnish)
  • 1 cup(s) uncooked risotto
  • olive oil for drizzling
  • 2 medium summer squash - unpeeled, sliced into ¼-inch slices
  • 1 bunch(s) asparagus - stems snapped
  • 2 teaspoon(s) seasoning salt

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...

View full recipe at RecipeTips.com


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