Recipe of Perfect Chunky Risotto with Summer Vegetables

Chunky Risotto with Summer Vegetables.

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, chunky risotto with summer vegetables. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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

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

The ingredients needed to make Chunky Risotto with Summer Vegetables:

1. {Take of Uncooked white rice.
2. {Get of Consommé Soup.
3. {Get of Hot water.
4. {Make ready of Consomme granules.
5. {Make ready of Tomato.
6. {Make ready of Zucchini.
7. {Get of Eggplant.
8. {Take of Onion.
9. {Get of Bell pepper (red and yellow).
10. {Make ready of Salt.
11. {Make ready of White wine.
12. {Get of Olive oil (to stir-fry veggies).
13. {Make ready of Olive oil (to cook rice).
14. {Prepare of Plus 1.
15. {Make ready of Rich flavor - Parmesan cheese.
16. {Take of Spicy flavor - Curry powder.
17. {Prepare 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 is going to wrap this up for this special food chunky risotto with summer vegetables recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!