Simple Way to Prepare Award-winning Chunky Risotto with Summer Vegetables

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chunky risotto with summer vegetables. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chunky Risotto with Summer Vegetables is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Chunky Risotto with Summer Vegetables is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have chunky risotto with summer vegetables using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chunky Risotto with Summer Vegetables:

1. Get 350 grams Uncooked white rice
2. Get Consommé Soup
3. Make ready 700 ml Hot water
4. Prepare 1 tbsp Consomme granules
5. Get 2 Tomato
6. Get 1 Zucchini
7. Make ready 1 Eggplant
8. Make ready 1/2 Onion
9. Get 1/3 each Bell pepper (red and yellow)
10. Take 1/2 tsp Salt
11. Prepare 50 ml White wine
12. Get 1/2 tbsp Olive oil (to stir-fry veggies)
13. Make ready 1 tbsp Olive oil (to cook rice)
14. Prepare Plus 1
15. Get 2 tbsp Rich flavor - Parmesan cheese
16. Get 1 tsp Spicy flavor - Curry powder
17. Take 6 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’s going to wrap this up for this special food chunky risotto with summer vegetables recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!