Onions quartered and layers separated
Green capsicum seeded, 1 inch pieces
Yellow squash sliced
Red capsicum roasted and chopped
Tomatoes roasted and chopped
Red chilli flakes
Onions finely chopped
Parmesan cheese grated
Heat two tablespoons of olive oil each in two pans. For grilled vegetables in one pan add carrots, onions, green capsicum and cook on medium heat.
For rice in the other pan add finely chopped onions and sauté till translucent. Add garlic and Arborio rice and sauté. Add zucchini and squash to the vegetables in the pan.
Sprinkle dry basil, red chilli flakes, salt and balsamic vinegar. Stir and continue to cook.
Add some vegetable stock to the rice and cook. When it gets absorbed add some more vegetable stock and continue to cook.
Add roasted red capsicum and roasted tomatoes to the vegetables and continue to cook. Add some more vegetable stock and salt to the rice, stir and cook.
Add cream and continue to cook till all the moisture is absorbed. Add Parmesan cheese and stir. Add grilled vegetables to the rice and stir gently.
Transfer into a serving dish. Serve hot garnished with Parmesan shavings.