Chunky Risotto with Summer Vegetables
Chunky Risotto with Summer Vegetables

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special 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 unique. This is gonna smell and look delicious.

Chunky Risotto with Summer Vegetables is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Chunky Risotto with Summer Vegetables is something that I have loved my whole life.

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

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