Fire Grilled Vegetable Risotto with Quinoa

@RedMountainSpa #recipe

Ingredients:
1 C Yellow Onion, diced medium
2 t Chopped Garlic
1 T Olive Oil
10 oz Arborio Rice
1/2 C Chardonnay
3 C Vegetable Stock, Hot
4 T Parmesan Cheese
1 C Grilled Vegetables (see recipe below)
3 T Shitake and Oyster Mushrooms, julienned
1 C Baby Spinach
10 T Red Bell Pepper, diced
10 T Edamame Beans
5 oz Cooked Quinoa (black and red are best for appearance)
2 1/2 t White Truffle Oil

Directions:

• Saute onions and garlic in olive oil until translucent.


• Add the dry rice and continue to saute until the rice is lightly browned.


• Deglaze the pan with Chardonnay and continue cooking until the liquid is evaporated.


• Add the heated vegetable stock, a little at a time, stirring often, until the rice is cooked.


• Stir in the parmesan cheese.


• Add in the remaining vegetables and cooked quinoa. Stir until they are fully incorporated.


• Season to taste.


• Serve hot with a small drizzle of white truffle oil.

Grilled Vegetables and Marinade

Ingredients for Vegetables:
5 medium Zucchini, cut lengthwise, 1/2" thick
5 medium Yellow Squash, cut lengthwise, 1/2" thick
3 Roma Tomatoes, halved lengthwise
7 oz. Marinade for grilled vegetables (see recipe)
1/2 C Garlic Cloves, roasted
1/4 C Lemon Peel
1/2 C Shallots, roasted

Ingredients for Grilled Vegetable Marinade:
3/4 C Olive Oil
1 T Basil, dried
1 T Oregano, dried
1/2 T Thyme, fresh
1/2 T Fresh Rosemary, chopped
1 t Kosher Salt
1/2 t Black Pepper
1 1/2 T Garlic, chopped

Directions for Vegetables:

• Cut the zucchini, yellow squash, and roma tomatoes.


• Add to the marinade, mixing to coat thoroughly.


• Roast the garlic and shallots, cool, then chop coarsely.


• Grill the squash and tomatoes on a broiler, cool on a sheet pan, then cut on a bias
  
• Combine with the garlic and shallots.

Directions for the Marinade:

• Combine all ingredients.