Chunky Risotto with Summer Vegetables.

Ingredients of Chunky Risotto with Summer Vegetables
- You need 350 grams of Uncooked white rice.
- It’s of Consommé Soup.
- Prepare 700 ml of Hot water.
- It’s 1 tbsp of Consomme granules.
- You need 2 of Tomato.
- You need 1 of Zucchini.
- It’s 1 of Eggplant.
- You need 1/2 of Onion.
- It’s 1/3 each of Bell pepper (red and yellow).
- It’s 1/2 tsp of Salt.
- It’s 50 ml of White wine.
- It’s 1/2 tbsp of Olive oil (to stir-fry veggies).
- You need 1 tbsp of Olive oil (to cook rice).
- It’s of Plus 1.
- You need 2 tbsp of Rich flavor – Parmesan cheese.
- It’s 1 tsp of Spicy flavor – Curry powder.
- Prepare 6 of leaves Invigorating flavor – Basil.
Chunky Risotto with Summer Vegetables instructions
- Cut the eggplant, zucchini, and bell peppers into 8mm cubes. Cut the onion into 5mm cubes. Roughly chop the tomato..
- 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..
- Remove the cooked vegetables from the frying pan and wipe it clean. Add olive oil and sweat the onion..
- Once the onion has become transparent, add the rice and cook until the grains are clear..
- Add the white wine and let the alcohol boil off. Then continue cooking..
- Divide the soup into 3 portions. First add about 400 ml on high heat and boil until the soup evaporates..
- Next, add about 200 ml of the soup with the tomatoes and boil for about 5 minutes..
- Then add 200 ml and the cooked vegetables. Boil for 5 minutes until it begins to make crackling noises. Mix everything together..
- Stir it and wait until it starts to crackle again. Then taste the flavor and season with salt as necessary to finish..
- If you are going to add an extra ingredient, add it at the end of Step 8..
- If there are leftovers, turn it into rice croquettes..