Recipe of Super Quick Chunky Risotto with Summer Vegetables

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Chunky Risotto with Summer Vegetables. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Chunky Risotto with Summer Vegetables Recipe. A delicious faux risotto recipe that makes a few substitutions in order for a traditional risotto to be a bit more affordable, yet just as delicious! A few weeks ago I came across a recipe for risotto with summer vegetables.

You can cook Chunky Risotto with Summer Vegetables using 17 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chunky Risotto with Summer Vegetables

1. Prepare 350 grams of Uncooked white rice.
2. It’s of Consommé Soup.
3. Prepare 700 ml of Hot water.
4. Make ready 1 tbsp of Consomme granules.
5. Prepare 2 of Tomato.
6. Prepare 1 of Zucchini.
7. It’s 1 of Eggplant.
8. It’s 1/2 of Onion.
9. It’s 1/3 each of Bell pepper (red and yellow).
10. You need 1/2 tsp of Salt.
11. It’s 50 ml of White wine.
12. It’s 1/2 tbsp of Olive oil (to stir-fry veggies).
13. You need 1 tbsp of Olive oil (to cook rice).
14. Prepare of Plus 1.
15. It’s 2 tbsp of Rich flavor - Parmesan cheese.
16. You need 1 tsp of Spicy flavor - Curry powder.
17. Prepare 6 of leaves Invigorating flavor - 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.Learn how to make Summer vegetable risotto and get the Smartpoints of the recipes.Pour in the white wine and let it bubble up.Try this recipe for a non-traditional risotto made with Orzo pasta, and summer vegetables like corn, bell pepper, and zucchini.

Chunky Risotto with Summer Vegetables step by step

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..

At least this is my method.There is more than one way.Italian risotto made with summer vegetables such as corn, bell peppers, green onions and basil.

A creamy, comforting bowl of risotto can be yours for the eating even on a weeknight.Add grated zucchini for a healthy helping of summer vegetables; chop some fresh, fragrant basil; and, of course, throw in a few handfuls of Parmesan cheese and you have a delicious vegetarian dinner to enjoy.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.