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Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chunky risotto with summer vegetables. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chunky Risotto with Summer Vegetables is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chunky Risotto with Summer Vegetables is something which I have loved my whole life. They’re fine and they look fantastic.

Organic Vegetables Sent Directly From UK Growers With No Waiting In Fulfilment Centres. All The Information On Hand On How To Grow Vegetables Organically Looking For Summer Vegetables? 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.

To get started with this particular recipe, we have to first 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:

1. Prepare 350 grams Uncooked white rice
2. Prepare Consommé Soup
3. Get 700 ml Hot water
4. Prepare 1 tbsp Consomme granules
5. Get 2 Tomato
6. Get 1 Zucchini
7. Make ready 1 Eggplant
8. Prepare ¹⁄₂ Onion
9. Take ¹⁄₃ each Bell pepper (red and yellow)
10. Make ready ¹⁄₂ tsp Salt
11. Take 50 ml White wine
12. Make ready ¹⁄₂ tbsp Olive oil (to stir-fry veggies)
13. Take 1 tbsp Olive oil (to cook rice)
14. Take 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

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. Season to taste with salt and pepper, then serve, garnished with basil leaves.

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.

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. Use an Italian risotto rice such as Riso Gallo Vialone Nano Risotto Rice or Carnaroli Risotto Rice: both have excellent absorption qualities.

So that is going to wrap this up with this exceptional food chunky risotto with summer vegetables recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!