Risotto de calabaza y tomates secos

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Risotto de calabaza y tomates secos. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Risotto de calabaza y tomates secos is one of the most well liked of current trending meals in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions every day. Risotto de calabaza y tomates secos is something which I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Risotto de calabaza y tomates secos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto de calabaza y tomates secos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Risotto de calabaza y tomates secos using 10 ingredients and 7 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Risotto de calabaza y tomates secos:

1. Arroz bomba o especial para risotto
2. Calabaza
3. Cantidad necesaria Caldo vegetal
4. Vino blanco
5. 1/2 Cebolla
6. 1 puñado Queso parmesano
7. 1 brick Nata
8. 1 cucharada mantequilla
9. Tomates secos en aceite
10. Sal y pimienta

Instructions to make to make Risotto de calabaza y tomates secos

1. Pon media cebolla, cortada en juliana, en una sartén grande y póchala. Añade la calabaza a trozos y cocina hasta que esté tierna.
2. Tritura el sofrito y añade nata y caldo de verduras hasta formar una salsa no muy espesa. Añade el tomate seco picado y cocina durante 5 o 6 minutos, restifica de sal y añade pimienta al gusto.
3. Pon la mantequilla, un par de cucharadas, en una sartén, añade la cebolla picada y póchala. Pon el arroz y fríe durante 5 o 6 minutos y pon un vasito de vino blanco y deja evaporar.
4. Ahora vamos añadiendo cazos de caldo caliente, con el fuego alto y sin dejar de remover mientras se va cociendo el arroz.
5. Los últimos 2 o 3 cazos, los vamos a poner de la salsa de calabaza, para que vaya cocinando y cogiendo el sabor.
6. Cuando el arroz esté al dente, añade una cucharada de mantequilla y remueve para soltar el arroz, y añade un puñado de queso parmesano.
7. Prueba para rectificar de sal y queso. Sirve de inmediato en un plato plano para que no se siga cociendo con su propio calor.

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