Step-by-Step Guide to Prepare Homemade Chunky Risotto with Summer Vegetables

Chunky Risotto with Summer Vegetables.

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

Chunky Risotto with Summer Vegetables is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. Chunky Risotto with Summer Vegetables is something that I've loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. {Make ready 350 grams of Uncooked white rice.
2. {Get of Consommé Soup.
3. {Take 700 ml of Hot water.
4. {Prepare 1 tbsp of Consomme granules.
5. {Take 2 of Tomato.
6. {Take 1 of Zucchini.
7. {Take 1 of Eggplant.
8. {Get 1/2 of Onion.
9. {Prepare 1/3 each of Bell pepper (red and yellow).
10. {Make ready 1/2 tsp of Salt.
11. {Take 50 ml of White wine.
12. {Get 1/2 tbsp of Olive oil (to stir-fry veggies).
13. {Make ready 1 tbsp of Olive oil (to cook rice).
14. {Get of Plus 1.
15. {Make ready 2 tbsp of Rich flavor - Parmesan cheese.
16. {Get 1 tsp of Spicy flavor - Curry powder.
17. {Get 6 of 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. Thanks so much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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