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Olive oil risotto with grilled vegetables

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Olive oil risotto with grilled vegetables



  1. 1. Preheat a gas grill or prep charcoals for a charcoal grill to medium-high heat (you can alternatively use a stove-top grill pan). You will need this for the veggies.

  2. 2. Heat oil in a large high-sided skillet or pot over medium heat. Once the oil is hot, add the garlic and onion, sauté until fragrant, about 1 minute.

  3. 3. Add the rice, stir to combine, and continue to sauté for another (1) minute. Deglaze the pan with wine and bring to a simmer , once all the wine has evaporated , about 3-4 minutes , begin adding the broth , one cup at a time

  4. 4. Bring the broth to a simmer and once that first cup of broth has mostly absorbed into the rice, add in another cup, stirring occasionally to keep the rice from sticking to the bottom of the pan. When you’re ready to add that last 1/2 cup of broth, reduce heat to low, stir in the broth and parmesan, and keep warm until ready to serve. The risotto should be a little ‘soupy’ and the rice will be tender with a slight bite (al dente). Season to taste with salt and pepper.

  5. 5. While the risotto is cooking, place corn, tomatoes, and zucchini in a large bowl. Drizzle the veggies with oil and season with salt and pepper, toss to coat. Once the grill is hot, add veggies and grill, just until grill marks form, about 3 – 4 minutes (depending on the vegetable, the tomatoes will char before the corn or zucchini, work in batches if necessary).

  6. 6. Remove the kernels from the corn cob and halve the tomatoes. Divide risotto between bowls or plates and top with corn, zucchini, and tomatoes. Garnish with fresh basil before serving.

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