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Chunky Risotto with Summer Vegetables

Chunky Risotto with Summer Vegetables

This is my standard summer risotto with an additional special ingredient.

Ingredients: 2 large servings

Uncooked white rice
1 rice cooker cup (180 ml)
Consommé Soup
Hot water
700 ml
Consomme granules
1 tablespoon
Tomato
2 (200 g)
Zucchini
1 (150 g)
Eggplant
1 (100 g)
Onion
1/2 (100 g)
Bell pepper (red and yellow)
1/3 each (50 g each)
Salt
1/2 teaspoon
White wine
50 ml
Olive oil (to stir-fry veggies)
1/2 tablespoon
Olive oil (to cook rice)
1 tablespoon
Plus 1
Rich flavor - Parmesan cheese
1-2 tablespoons
Spicy flavor - Curry powder
1 teaspoon
Invigorating flavor - Basil
5-6 leaves

Steps

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.

Story Behind this Recipe

I wanted to make a risotto using the summer vegetables from my garden.