Hello, I am Laura. Today, I will show you a way to make chunky risotto with summer vegetables recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. 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 is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Chunky Risotto with Summer Vegetables is something which I’ve loved my entire life.

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