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Chunky Risotto with Summer Vegetables
Chunky Risotto with Summer Vegetables

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We hope you got benefit from reading it, now let’s go back to chunky risotto with summer vegetables recipe. You can cook chunky risotto with summer vegetables using 17 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Chunky Risotto with Summer Vegetables:
  1. You need 350 grams Uncooked white rice
  2. You need Consommé Soup
  3. Take 700 ml Hot water
  4. Get 1 tbsp Consomme granules
  5. You need 2 Tomato
  6. Take 1 Zucchini
  7. You need 1 Eggplant
  8. Prepare 1/2 Onion
  9. Use 1/3 each Bell pepper (red and yellow)
  10. You need 1/2 tsp Salt
  11. You need 50 ml White wine
  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. Use 2 tbsp Rich flavor - Parmesan cheese
  16. You need 1 tsp Spicy flavor - Curry powder
  17. Get 6 leaves Invigorating flavor - Basil
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.

Squash, zucchini and carrots were already coming in through the CSA box, so. Try other summer vegetables in this satisfying side dish, such as corn, zucchini, or even lima beans. I found it took far longer to cook the barley and get it to an appropriate risotto texture than the recipe indicated. The veggie blend was quite good - I might use that in a regular risotto but I probably. Chicken & red wine casserole with herby dumplings.

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