Hi, I am Laura. Today, we’re going to prepare chunky risotto with summer vegetables recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Chunky Risotto with Summer Vegetables Recipe

Chunky Risotto with Summer Vegetables is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Chunky Risotto with Summer Vegetables is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. 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. Get 350 grams Uncooked white rice
2. Take Consommé Soup
3. Take 700 ml Hot water
4. Make ready 1 tbsp Consomme granules
5. Take 2 Tomato
6. Take 1 Zucchini
7. Get 1 Eggplant
8. Get 1/2 Onion
9. Take 1/3 each Bell pepper (red and yellow)
10. Make ready 1/2 tsp Salt
11. Make ready 50 ml White
12. Take 1/2 tbsp Olive oil (to stir-fry veggies)
13. Make ready 1 tbsp Olive oil (to cook rice)
14. Prepare Plus 1
15. Make ready 2 tbsp Rich flavor - Parmesan cheese
16. Take 1 tsp Spicy flavor - Curry powder
17. Make ready 6 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 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.

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