Grilled Veggies with Lemon Risotto and Basil Pesto
Grilled Veggies with Lemon Risotto and Basil Pesto is a delightful recipe that combines the smoky flavors of grilled vegetables with the creamy and tangy goodness of lemon risotto, topped with a refreshing basil pesto.
This summery dish is a feast for both the eyes and the taste buds. Whether you’re a fan of vegetarian cuisine or simply looking to add more variety to your meals, this recipe is sure to impress.
Why You’ll Love These Grilled Veggies
- Perfectly Grilled Veggies: The combination of red bell pepper, fennel, zucchini, and Japanese eggplants creates a vibrant and nutritious medley of flavors. Grilling brings out the natural sweetness of the vegetables while adding a delightful smoky char. The addition of baby Dutch yellow potatoes adds a comforting and hearty element to the dish.
- Creamy Lemon Risotto: The lemon-infused risotto complements the grilled veggies perfectly. The arborio rice, cooked slowly in a blend of chicken stock, water, lemon zest, and juice, results in a rich and creamy texture. The addition of shredded parmesan cheese adds a luxurious touch, enhancing the overall flavor profile.
- Refreshing Basil Pesto: The homemade basil pesto brings a burst of freshness to the dish. Made with fresh basil leaves, olive oil, pine nuts, kosher salt, pepper, and a touch of lemon juice, the pesto elevates the flavors of both the grilled veggies and the risotto. Its vibrant green color adds a visual appeal to the final presentation.
Ingredients You Need To Make Grilled Veggies with Lemon Risotto and Basil Pesto
Pesto Ingredients:
- Fresh basil
- Olive oil
- Kosher salt
- Lemon juice
- Pepper
- Pine nuts
Risotto Ingredients:
- Arborio rice
- Chicken stock
- Water
- Parmesan cheese (shredded)
- Lemon (zested & juiced)
- Kosher salt
Veggies:
- Red bell pepper
- Fennel
- Zucchini
- Japanese eggplants
- Olive oil
- Baby Dutch yellow potatoes
- Greek seasoning
How To Make Grilled Veggies with Lemon Risotto and Basil Pesto
Pesto
- Add all the pesto ingredients to a food processor and blend until smooth. Set aside.
Risotto
- Heat the chicken stock and water in a stock pot until boiling.
- In a separate pot over medium heat, add the arborio rice.
- Slowly ladle the stock into the rice, stirring continuously.
- Repeat the previous step, adding a ladle of stock every few minutes.
- Cook the rice over medium-low heat until partially cooked, then add the remaining ingredients.
- Turn off the heat, cover the pot with a lid, and let it sit for 5-8 minutes to cook completely.
Grilled Veggies
- Preheat the grill to 450 degrees Fahrenheit.
- Create a tin foil packet for the baby Dutch yellow potatoes, adding 1 tsp of Greek seasoning and 1 tsp of olive oil.
- Slice all the veggies in half.
- Rub the remaining veggies with olive oil and place them on the grill to soften.
- Grill each side of the veggies for about 3-5 minutes and then remove them from the heat.
- Chop the grilled veggies, toss them with a pinch of salt and 1 tsp of Greek seasoning.
Assembly
- Drizzle the prepared pesto over the lemon risotto.
- Top the risotto with the grilled veggies.
- Serve and enjoy!
COMMONLY ASKED QUESTIONS
Can I substitute the arborio rice with another type of rice?
Arborio rice is essential for its creamy texture. While you can use other short-grain rice varieties, the result may differ from the traditional risotto consistency.
Can I make the pesto in advance?
The pesto can be prepared in advance and stored in an airtight container in the refrigerator for up to a week.
Can I grill the veggies on a stovetop grill pan instead?
Yes, you can use a stovetop grill pan if you don’t have access to an outdoor grill. Simply follow the same instructions and adjust the cooking time accordingly.
Grilled Veggies with Lemon Risotto and Basil Pesto
Equipment
- measuring spoons/cups
- Mixing Bowl
- grill
- Food Processor
- Stock Pot
Ingredients
Pesto
- 2 cups fresh basil
- 1/2 cup olive oil
- 1/2 tsp kosher salt
- 1 lemon juiced
- pinch of pepper
- 1/2 cup pine nuts
Risotto
- 1 cup of arborio rice
- 1 1/2 cups of chicken stock
- 1/2 cup of water
- 8 oz parmesan cheese shredded
- 1 lemon zested & juiced
- 1 tsp kosher salt
Veggies
- 1 red bell pepper
- 1 fennel
- 3 zucchini
- 3 Japanese eggplants
- 2 tbsp olive oil
- 2 cups of baby Dutch yellow potatoes
- 2 tsp Greek seasoning
Instructions
Pesto:
- Add all the ingredients to a food processor & blend until smooth.
- Set it aside.
Risotto:
- Heat the chicken stock and water in a stock pot until boiling.
- Add the arborio rice to another pot & place over medium heat.
- Slowly ladle the stock in and stir.
- Add another ladle every few minutes.
- Cook over med/low heat.
- Once partially cooked add the rest of the ingredients.
- Turn off heat & cover with a lid.
- Let sit for 5-8 minutes, stir and cook completely.
Veggies
- Preheat the grill to 450 degrees.
- Create a little tin foil packet for the potatoes.
- Slice all the veggies in half.
- Add the potatoes, 1 tsp of Greek seasoning & 1 tsp of olive oil to the packet.
- Seal and place on the grill.
- Rub the rest of the veggies with olive oil, add to the grill. We want to soften some.
- Grill each side for about 3-5 mins & remove.
- Chop the veggies up, toss together with the pinch of salt & 1tsp of Greek seasoning.
- Drizzle the pesto on the risotto and top with veggies. Enjoy!
The combination of perfectly grilled veggies, creamy lemon risotto, and refreshing basil pesto creates a harmonious blend of flavors and textures.
The smoky char from the grill adds depth to the vegetables, while the risotto’s creamy consistency and lemony tang provide a comforting and refreshing balance.
The homemade basil pesto ties everything together with its vibrant green color and herbaceous notes. Whether you’re hosting a summer gathering or simply looking to elevate your weekday dinner, this recipe is a winner.
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