Chunky Risotto with Summer Vegetables Recipe

Name: Chunky Risotto with Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 350 grams Uncooked white rice; 700 ml Hot water; 1 tbsp Consomme granules; 2 Tomato; 1 Zucchini; 1 Eggplant; 1/2 Onion; 1/3 each Bell pepper (red and yellow); 1/2 tsp Salt; 50 ml White wine; 1/2 tbsp Olive oil (to stir-fry veggies); 1 tbsp Olive oil (to cook rice); 2 tbsp Rich flavor - Parmesan cheese; 1 tsp Spicy flavor - Curry powder; 6 leaves Invigorating flavor - Basil

Servings: persons

350 grams Uncooked white rice
700 ml Hot water
1 tbsp Consomme granules
2 Tomato
1 Zucchini
1 Eggplant
1/2 Onion
1/3 each Bell pepper (red and yellow)
1/2 tsp Salt
50 ml White wine
1/2 tbsp Olive oil (to stir-fry veggies)
1 tbsp Olive oil (to cook rice)
2 tbsp Rich flavor - Parmesan cheese
1 tsp Spicy flavor - Curry powder
6 leaves Invigorating flavor - Basil

1
Cut the eggplant, zucchini, and bell peppers into 8mm cubes.
2
Cut the onion into 5mm cubes.
3
Roughly chop the tomato.
4
Heat the olive oil in the frying pan and stir-fry the eggplant, zucchini, and bell peppers.
5
Season with salt and pepper and cook until the eggplant becomes tender.
6
Remove the cooked vegetables from the frying pan and wipe it clean.
7
Add olive oil and sweat the onion.
8
Once the onion has become transparent, add the rice and cook until the grains are clear.
9
Add the white wine and let the alcohol boil off.
10
Then continue cooking.
11
Divide the soup into 3 portions.
12
First add about 400 ml on high heat and boil until the soup evaporates.
13
Next, add about 200 ml of the soup with the tomatoes and boil for about 5 minutes.
14
Then add 200 ml and the cooked vegetables.
15
Boil for 5 minutes until it begins to make crackling noises.
16
Mix everything together.
17
Stir it and wait until it starts to crackle again.
18
Then taste the flavor and season with salt as necessary to finish.
19
If you are going to add an extra ingredient, add it at the end of Step 8.
20
If there are leftovers, turn it into rice croquettes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 350 grams Uncooked white rice, 700 ml Hot water, 1 tbsp Consomme granules, 2 Tomato, and more.

Yes, Chunky Risotto with Summer Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chunky Risotto with Summer Vegetables

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