Chunky Risotto with Summer Vegetables
Chunky Risotto with Summer Vegetables

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, chunky risotto with summer vegetables. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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, even though every kid. Vegetables that cook quickly are ideal for adding to risotto.

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

To get started with this 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 cook that.

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

Step by Step - Summer Vegetable Risotto. Learn how to make Summer vegetable risotto and get the Smartpoints of the recipes. Pour in the white wine and let it bubble up. Make a main dish meal of rice by adding chicken, asparagus, zucchini, herbs and cheese to a a creamy risotto.

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.

Risotto with Small Vegetables and Chorizo. This rich, hearty, healthy, and savory dish is perfect for a summer day. These fresh ingredients blend well to create a creamy and flavorful dish that everyone will love. Use your fresh seasonal vegetables in this summertime risotto. If you've been searching for recipes to incorporate all those seasonal vegetables you find at the market, look no further.

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