Grilled Vegetable Risotto

Ingredients: Aborio Rice 2 Cups,Vegetable Stock (Hot) 1 Quart,Zucchini (sliced lengthwise) 1 Large, Red Pepper Julienne Cut, Yellow Squash (Sliced Lengthwise) 2 Large, Vidalia Onion (Diced) 1 Large, Peas (Fresh or Frozen) 1/2 Cup, Saffron 1 Small Pkg., Salt & Pepper To Taste, Garlic and Shallot (Finely Diced) 1/4 Cup, White Wine 1/4 Cup, Grated Parmesan To Taste, Butter 1/4 Stick, Olive Oil 1/4 Cup

Brush zucchini, pepper and squash with oil. Place on grill, cook both sides until tender, about 2 minutes each side. Hold aside. Place remaining oil in large saute pan. Add onion, garlic, shallots and saute until translucent. Add wine and reduce by half. Add rice and mix well. Begin adding vegetable stock, one ladle at a time until rice is tender, about 20 to 25 minutes.

Add saffron, peas, butter and parmesan. Season with salt and pepper. Serve hot with Ciabatta bread. Serves 4 to 6.

Buon Appetito!