A picture of Chunky Risotto with Summer Vegetables.

Hello, meet again with Arenatani, today we will share another recipe, namely Chunky Risotto with Summer Vegetables which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.

Ingredients for Chunky Risotto with Summer Vegetables


  1. 350 grams Uncooked white rice
  2. Consommé Soup
  3. 700 ml Hot water
  4. 1 tbsp Consomme granules
  5. 2 Tomato
  6. 1 Zucchini
  7. 1 Eggplant
  8. 1/2 Onion
  9. 1/3 each Bell pepper (red and yellow)
  10. 1/2 tsp Salt
  11. 50 ml White wine
  12. 1/2 tbsp Olive oil (to stir-fry veggies)
  13. 1 tbsp Olive oil (to cook rice)
  14. Plus 1
  15. 2 tbsp Rich flavor – Parmesan cheese
  16. 1 tsp Spicy flavor – Curry powder
  17. 6 leaves Invigorating flavor – Basil
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.

Cooking Instructions for making 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.


  • Well, that’s the recipe for Chunky Risotto with Summer Vegetables that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Chunky Risotto with Summer Vegetables. Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!