Risotto de trigueros y calabaza

Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Risotto de trigueros y calabaza. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Risotto de trigueros y calabaza is one of the most well liked of current trending foods in the world. It is simple, it's fast, it tastes yummy. It's appreciated by millions every day. Risotto de trigueros y calabaza is something that I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Risotto de trigueros y calabaza, 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 trigueros y calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto de trigueros y calabaza is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto de trigueros y calabaza estimated approx 30 min..

To begin with this recipe, we must first prepare a few ingredients. You can cook Risotto de trigueros y calabaza using 9 ingredients and 5 steps. Here is how you can achieve that.

Ligera y muy rica para comer

Ingredients and spices that need to be Make ready to make Risotto de trigueros y calabaza:

1. 150 g. De calabaza
2. 300 g arroz arborio
3. Espárragos trigueros
4. 1 cebolleta
5. Agua o caldo
6. 1/2 vaso Vino blanco
7. Aceite
8. Sal
9. Queso parmesano

Steps to make to make Risotto de trigueros y calabaza

1. En una olla sofreír un poco los espárragos. Cuando estén tiernos los retiramos.
2. En el mismo aceite pochar la cebolla junto la calabaza picadita a fuego suave
3. Una vez están pochar las verduras, echar medio vasito de vino blanco y dejar que se evapore.
4. Añadir el arroz, remover y añadir el caldo(triple de caldo que de arroz)y los espárragos trigueros. Sal al gusto.
5. Remover mientras se hace. Cuando quede un par de minutos añadir el parmesano y servir.

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