 | | Directions |
- Cook risotto according to package directions.
- Meanwhile, heat the grill to medium.
- In a medium bowl, add the sliced squash and stemmed asparagus.
- Drizzle with olive oil and sprinkle with seasoning salt.
- Place in a grill rack, and then place the grill rack onto the grill.
- Make sure the squash slices and the asparagus are in one layer so all of the pieces are evenly grilled.
- Close the grill lid and cook for 3-5 minutes.
- Turn once and continue grilling until slightly browned, approximately 3-5 more minutes.
- Remove the vegetables from the grill.
- Cut the asparagus into bite-sized pieces.
- When the risotto is done, add all of the vegetables to it.
- Pour Italian dressing over all, and mix well.
- Garnish with fresh grated parmesan cheese.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: medium bowl, serving bowl
Servings: 6
|  | | Ingredients | | - | | 1 cup uncooked risotto |
| - | | 2 medium summer squash - unpeeled, sliced into 1/4-inch slices |
| - | | 1 bunch asparagus - stems snapped |
| - | | olive oil for drizzling |
| - | | 2 teaspoons seasoning salt |
| - | | 1/3 cup Italian dressing of choice |
| - | | parmesan cheese - grated (for garnish) |
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