Customer Care 1-800-667-8280

Roasted Vegetable Kebabs on Parmesan Risotto

4 servings


High Fibre Vegetarian

Nutritional Facts Per Serving

12.5 g
80.7 g
4 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 573
  • Fat 21.5 g
    • Saturated   4.8 g
    • + Trans 
  • Cholesterol 10 mg
  • Sodium   1463 mg
  • Carbohydrate 80.7 g
    • Fibre   4 g
    • Sugars  
  • Protein 12.5 g
    • Vitamin A 14 %
    • Vitamin C 170 %
    • Calcium 20 %
    • Iron 14 %


Combine the first six ingredients for the kebabs in a bowl. Add the vegetables and toss to coat. Divide and thread the vegetables on 4 long skewers and place on a baking tray; season with salt. Preheat the oven to 425 degrees F.

Heat the oil for the risotto in a pot over medium heat. Add the onion and cook until tender. Add the rice and cook, stirring, about 2-3 minutes. Add the wine and cook until it is almost fully absorbed by the rice. Add 1 cup of the stock, adjusting the heat so it gently simmers, and cook until it is almost fully absorbed by the rice. Add the remaining stock 1 cup at a time, making the next addition when the rice has almost absorbed the last, and cook until rice is tender. While this occurs, roast the kebabs 20 minutes, turning once. When the rice is tender, mix in the cheese, salt and pepper. Divide the risotto among 4 bowls. Top each with a roasted vegetable skewer and serve.

Serving Suggestions

To make this meal an extra special one, serve a colourful and flavourfull salad before or with the kebabs and risotto, such as these tasty ones found in our website recipe collection: Baby Greens with Roasted Peppers, Pine Nuts, Parmesan and Balsamic Vinaigrette; Caesar Salad with Baguette Croutons and Crispy Garlic Chips; Festive Holiday Salad; Mixed Tomato, Onion and Caper Salad.

Related Recipes