Chunky Risotto with Summer Vegetables
Chunky Risotto with Summer Vegetables

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chunky risotto with summer vegetables. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chunky Risotto with Summer Vegetables is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Chunky Risotto with Summer Vegetables is something which I’ve loved my entire life. They’re nice and they look wonderful.

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To begin with this particular recipe, we must prepare a few components. You can have chunky risotto with summer vegetables using 17 ingredients and 11 steps. Here is how you can achieve that.

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

Turn off the heat and vigorously stir in the remaining butter, the Parmesan and the lemon zest. Inspired by the kitchen garden at his restaurant in St Ives, Mick Smith shares his Summer Vegetable Risotto for the Comfort Cook Book - raising money for Hospitality in Action. Comfort Food Cook Book Summer Vegetable Risotto Master the basic technique of cooking risotto and you can enjoy endless combinations of flavours. The key to success is choosing the correct rice.

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.

Use an Italian risotto rice such as Riso Gallo Vialone Nano Risotto Rice or Carnaroli Risotto Rice: both have excellent absorption qualities. Heat the oil in a large saucepan or medium flameproof casserole. I absolutely love risotto because of its flavor. Whenever I've prepared it in the past, I have added a few vegetables and definitely some Parmesan cheese. The recipes I've shared on this site have been somewhat tame in that the quantity of vegetables added hasn't been too great.

So that is going to wrap it up for this exceptional food chunky risotto with summer vegetables recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!