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Before you jump to Chunky Risotto with Summer Vegetables recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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We hope you got insight 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 that.

The ingredients needed to cook Chunky Risotto with Summer Vegetables:

1. Prepare 350 grams Uncooked white rice
2. Prepare Consommé Soup
3. Provide 700 ml Hot water
4. Take 1 tbsp Consomme granules
5. Prepare 2 Tomato
6. You need 1 Zucchini
7. Provide 1 Eggplant
8. Provide 1/2 Onion
9. Get 1/3 each Bell pepper (red and yellow)
10. Provide 1/2 tsp Salt
11. You need 50 ml White wine
12. Provide 1/2 tbsp Olive oil (to stir-fry veggies)
13. You need 1 tbsp Olive oil (to cook rice)
14. Prepare Plus 1
15. You need 2 tbsp Rich flavor - Parmesan cheese
16. Provide 1 tsp Spicy flavor - Curry powder
17. Provide 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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