Vegetable Rissotto


Up To 20 Minutes

portions 4

Ingredients Amount

  • Butter 50g
  • Onion - finley diced 30g
  • Garlic - pressed 10g
  • Risotto rice 300g
  • White wine 100g
  • Vegetable stock 700g
  • Mix vegetables 500g
  • Parmesan cheese 30g
  • Salt
  • Ground pepper


Wash the vegetables and cut into bite-size pieces.


Preheat the barbecue wok for around 5 minutes at a medium heat with the lid closed.
Warm the butter in the wok, sauté the onions and garlic, add the rice and continue to sauté until it becomes translucent. Deglaze with white wine and simmer with the lid closed. Pour in the vegetable stock. Simmer for 10 minutes, add the vegetables and simmer until the rice is viscid and al dente. Stir in the cheese before serving and season with salt and pepper.

Direct Heat Volcano Position




5 minutes on a medium level with the lid closed