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Chunky Risotto with Summer Vegetables
Chunky Risotto with Summer Vegetables

Before you jump to Chunky Risotto with Summer Vegetables recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

A lot of us believe that comfort foods are bad for us and that we should stay away from them. Often, if the comfort food is candy or another junk food, this is true. Otherwise, comfort foods may be extremely nutritious and good for you. There are a number of foods that, when you eat them, can improve your mood. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Your mood can actually be helped by green tea. You were just anticipating to read that here, weren’t you? Green tea is rich in a certain amino acid called L-theanine. Studies have found that this amino acid basically stimulates brain waves. This helps improve your mental acuity while having a relaxing effect on the rest of your body. You likely already knew it is not hard to be healthy when you drink green tea. Now you are aware that green tea helps you to lift your moods also!

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to chunky risotto with summer vegetables recipe. To cook chunky risotto with summer vegetables you need 17 ingredients and 11 steps. Here is how you do it.

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

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