Step-by-Step Guide to Make Speedy Chunky Risotto with Summer Vegetables

Chunky Risotto with Summer Vegetables.

Chunky Risotto with Summer Vegetables

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, chunky risotto with summer vegetables. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Chunky Risotto with Summer Vegetables is one of the most favored of recent trending foods in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions daily. Chunky Risotto with Summer Vegetables is something that I have loved my entire life. They're fine and they look fantastic.

To get started with this particular 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:

{Get 350 grams of Uncooked white rice.
{Make ready of Consommé Soup.
{Take 700 ml of Hot water.
{Prepare 1 tbsp of Consomme granules.
{Make ready 2 of Tomato.
{Get 1 of Zucchini.
{Make ready 1 of Eggplant.
{Get 1/2 of Onion.
{Take 1/3 each of Bell pepper (red and yellow).
{Make ready 1/2 tsp of Salt.
{Take 50 ml of White wine.
{Get 1/2 tbsp of Olive oil (to stir-fry veggies).
{Prepare 1 tbsp of Olive oil (to cook rice).
{Take of Plus 1.
{Make ready 2 tbsp of Rich flavor - Parmesan cheese.
{Prepare 1 tsp of Spicy flavor - Curry powder.
{Make ready 6 of leaves Invigorating flavor - Basil.

Steps to make Chunky Risotto with Summer Vegetables:

Cut the eggplant, zucchini, and bell peppers into 8mm cubes. Cut the onion into 5mm cubes. Roughly chop the tomato..
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..
Remove the cooked vegetables from the frying pan and wipe it clean. Add olive oil and sweat the onion..
Once the onion has become transparent, add the rice and cook until the grains are clear..
Add the white wine and let the alcohol boil off. Then continue cooking..
Divide the soup into 3 portions. First add about 400 ml on high heat and boil until the soup evaporates..
Next, add about 200 ml of the soup with the tomatoes and boil for about 5 minutes..
Then add 200 ml and the cooked vegetables. Boil for 5 minutes until it begins to make crackling noises. Mix everything together..
Stir it and wait until it starts to crackle again. Then taste the flavor and season with salt as necessary to finish..
If you are going to add an extra ingredient, add it at the end of Step 8..
If there are leftovers, turn it into rice croquettes..

So that's going to wrap this up with this special food chunky risotto with summer vegetables recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!