Chunky Risotto with Summer Vegetables

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, chunky risotto with summer vegetables. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Chunky Risotto with Summer Vegetables is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chunky Risotto with Summer Vegetables is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin 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 can achieve that.

The ingredients needed to make Chunky Risotto with Summer Vegetables:
  1. Prepare 350 grams Uncooked white rice
  2. Make ready Consommé Soup
  3. Get 700 ml Hot water
  4. Get 1 tbsp Consomme granules
  5. Prepare 2 Tomato
  6. Make ready 1 Zucchini
  7. Take 1 Eggplant
  8. Prepare 1⁄2 Onion
  9. Prepare 1⁄3 each Bell pepper (red and yellow)
  10. Make ready 1⁄2 tsp Salt
  11. Take 50 ml White wine
  12. Get 1⁄2 tbsp Olive oil (to stir-fry veggies)
  13. Get 1 tbsp Olive oil (to cook rice)
  14. Prepare Plus 1
  15. Get 2 tbsp Rich flavor - Parmesan cheese
  16. Prepare 1 tsp Spicy flavor - Curry powder
  17. Get 6 leaves Invigorating flavor - Basil

Turn off the heat and vigorously stir in the remaining butter, the Parmesan and the lemon zest. Here is how you achieve that. The ingredients needed to cook Chunky Risotto with Summer Vegetables: Provide of Uncooked white rice. You need of Bell pepper (red.

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.

The ingredients needed to cook Chunky Risotto with Summer Vegetables: Provide of Uncooked white rice. You need of Bell pepper (red. Season to taste with salt and pepper, then serve, garnished with basil leaves. Summer Vegetable Risotto Master the basic technique of cooking risotto and you can enjoy endless combinations of flavours. The key to success is choosing the correct rice.

So that’s going to wrap this up for 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 is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!