Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going 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 little bit unique. This will be really delicious.

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

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

Recipe by Chiwakoko We hope you got benefit from reading it, now let's go back to chunky risotto with summer vegetables recipe. Here is how you do it. We also have wide variety of recipes to try. Before you jump to Chunky Risotto with Summer Vegetables recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy.

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.

We also have wide variety of recipes to try. Before you jump to Chunky Risotto with Summer Vegetables recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Italian risotto made with summer vegetables such as corn, bell peppers, green onions and basil. Just when the days begin to get noticeably shorter, and the air cooler, we get hit with a heat wave that reminds us that yes, it is still officially summer. Risotto with summer vegetables is a wonderful dish that I first tasted in a trattoria in Rome.

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