Grilled vegetable risotto

You know I am modifying this one but here is the original. This will be dinner for Saturday night for me and Dan will have a meat with his on the side. I share about my hubby on these a lot because he has severe hypertension and is on a very strict diet, too. I am trying to cook once and feed both of us with my vegetarian stuff and his hypertension DASH diet. This is a good fit as long as I cut the salt WAY back. I’ ll be putting both of the modified versions up at my Eating to Live site.

Grilled Vegetable Risotto

Source: Ladies’ Home Journal

http://recipes.bhg.com

Makes 6 servings

Prep: 20 minutes
Cook: 28 minutes

Ingredients

• 2 leeks, white part only, halved and rinsed
• 1 small radicchio cut into 1-inch-thick wedges
• 1 yellow tomato, sliced 1 inch thick
• 1 zucchini, sliced 1/2 inch thick
• 4 tablespoons olive oil, divided
• 4 14-ounce cans chicken broth
• 2 cups arborio or medium-grain rice
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 2 fresh thyme sprigs or 1/2 teaspoon dried
• 1/2 cup white wine
• 1/4 pound fontina cheese, cubed

Directions

1. Heat and oil a large grill pan. Brush both sides of all the vegetables with 3 tablespoons of the oil. Grill leeks and radicchio until tender and lightly charred, 3 to 5 minutes per side (radicchio will brown); transfer to cutting board. Grill tomato and zucchini until tender and lightly charred, 2 to 3 minutes per side. Transfer to cutting board and coarsely chop all vegetables, reserving juices.

2. Meanwhile, bring broth to a simmer in medium saucepan.

3. Heat remaining 1 tablespoon oil in Dutch oven over medium heat. Stir in rice, garlic, salt, and thyme sprigs and cook 2 minutes, until grains are glistening. Add wine and cook until liquid is absorbed, 1 to 2 minutes.

4. Set 1 cup hot broth aside. Add remaining broth to rice, 1 cup at a time, stirring constantly, until liquid is absorbed, 20 minutes. (Add 1/2 cup water to rice, if necessary.)

5. Remove thyme sprigs. Stir in grilled vegetables and reserved broth. Stir in cheese, until melted. Makes 6 servings.

Nutrition facts per serving:

Servings Per Recipe 6 servings

Calories 415

Total Fat (g) 18

Saturated Fat (g) 5.5

Cholesterol (mg) 22

Sodium (mg) 1527

Carbohydrate (g) 52

Fiber (g) 5

Protein (g) 12