Chunky Risotto with Summer Vegetables
Chunky Risotto with Summer Vegetables

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chunky risotto with summer vegetables. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chunky Risotto with Summer Vegetables is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chunky Risotto with Summer Vegetables is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have chunky risotto with summer vegetables using 17 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chunky Risotto with Summer Vegetables:
  1. Get Uncooked white rice
  2. Make ready Consommé Soup
  3. Make ready Hot water
  4. Take Consomme granules
  5. Get Tomato
  6. Take Zucchini
  7. Take Eggplant
  8. Get Onion
  9. Make ready Bell pepper (red and yellow)
  10. Get Salt
  11. Prepare White wine
  12. Get Olive oil (to stir-fry veggies)
  13. Make ready Olive oil (to cook rice)
  14. Get Plus 1
  15. Prepare Rich flavor - Parmesan cheese
  16. Take Spicy flavor - Curry powder
  17. Make ready leaves Invigorating flavor - Basil
Steps to make Chunky Risotto with Summer Vegetables:
  1. Cut the eggplant, zucchini, and bell peppers into 8mm cubes. Cut the onion into 5mm cubes. Roughly chop the tomato.
  2. Heat the olive oil in the frying pan and stir-fry the eggplant, zucchini, and bell peppers. Season with salt and pepper and cook until the eggplant becomes tender.
  3. Remove the cooked vegetables from the frying pan and wipe it clean. Add olive oil and sweat the onion.
  4. Once the onion has become transparent, add the rice and cook until the grains are clear.
  5. Add the white wine and let the alcohol boil off. Then continue cooking.
  6. Divide the soup into 3 portions. First add about 400 ml on high heat and boil until the soup evaporates.
  7. Next, add about 200 ml of the soup with the tomatoes and boil for about 5 minutes.
  8. Then add 200 ml and the cooked vegetables. Boil for 5 minutes until it begins to make crackling noises. Mix everything together.
  9. Stir it and wait until it starts to crackle again. Then taste the flavor and season with salt as necessary to finish.
  10. If you are going to add an extra ingredient, add it at the end of Step 8.
  11. If there are leftovers, turn it into rice croquettes.

So that is going to wrap this up for this exceptional food chunky risotto with summer vegetables recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!