Steps to Prepare Any-night-of-the-week Chunky Risotto with Summer Vegetables

Chunky Risotto with Summer Vegetables.

Hey everyone, I hope you're 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. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to prepare a few ingredients. 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. {Take 350 grams of Uncooked white rice.
2. {Prepare of Consommé Soup.
3. {Get 700 ml of Hot water.
4. {Make ready 1 tbsp of Consomme granules.
5. {Take 2 of Tomato.
6. {Take 1 of Zucchini.
7. {Take 1 of Eggplant.
8. {Make ready 1/2 of Onion.
9. {Prepare 1/3 each of Bell pepper (red and yellow).
10. {Prepare 1/2 tsp of Salt.
11. {Prepare 50 ml of White wine.
12. {Make ready 1/2 tbsp of Olive oil (to stir-fry veggies).
13. {Take 1 tbsp of Olive oil (to cook rice).
14. {Prepare of Plus 1.
15. {Take 2 tbsp of Rich flavor - Parmesan cheese.
16. {Get 1 tsp of Spicy flavor - Curry powder.
17. {Prepare 6 of 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. Thanks so much for reading. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!