Steps to Prepare Award-winning Chunky Risotto with Summer Vegetables

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

Chunky Risotto with Summer Vegetables is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Chunky Risotto with Summer Vegetables is something that I’ve loved my whole life.

To begin with this particular recipe, we have to 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. Make ready 350 grams Uncooked white rice
2. Get Consommé Soup
3. Get 700 ml Hot water
4. Get 1 tbsp Consomme granules
5. Make ready 2 Tomato
6. Get 1 Zucchini
7. Make ready 1 Eggplant
8. Prepare 1/2 Onion
9. Take 1/3 each Bell pepper (red and yellow)
10. Make ready 1/2 tsp Salt
11. Take 50 ml White wine
12. Take 1/2 tbsp Olive oil (to stir-fry veggies)
13. Take 1 tbsp Olive oil (to cook rice)
14. Take Plus 1
15. Take 2 tbsp Rich flavor - Parmesan cheese
16. Make ready 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 is going to wrap it up with this special food chunky risotto with summer vegetables recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!