Risotto de calabaza

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Risotto de calabaza. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Risotto de calabaza is one of the most favored of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They're fine and they look wonderful. Risotto de calabaza is something that I have loved my whole life.

Many things affect the quality of taste from Risotto de 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 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 calabaza is 2 porciones. 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 calabaza estimated approx 1 hora.

To begin with this recipe, we have to first prepare a few components. You can have Risotto de calabaza using 10 ingredients and 14 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Risotto de calabaza:

1. 1/2 Calabaza
2. 1 Cebolla
3. 1/2 vaso Vino blanco
4. 100 gr. Manteca
5. 1 taza Arroz carnaroli
6. C/n Queso cremoso
7. 1/2 Caldo de verdura
8. 1 cucharada Pimentón
9. Aceite
10. Perejil

Instructions to make to make Risotto de calabaza

1. Pelar y cortar el zapallo.
2. Colocarlo en una olla con abundante agua y medio caldo de verdura.
3. Mientras picar la cebolla.
4. Una vez blando el zapallo, colarlo pero reservar el caldo.
5. Mantener calentito el caldo al fuego.
6. Pisar el zapallo hasta lograr un puré.
7. Llevar una olla profunda al fuego. Agregar la mitad de la manteca y un poco de aceite.
8. Agregar la cebolla, un poco de sal y cocinar a fuego suave.
9. Una vez que la cebolla este casi transparente, subir el fuego y agregar el vino y dejarlo hasta que se evapore un poco.
10. En ese momento agregar el arroz y moverlo hasta que se vea brillante (no tostado).
11. Agregar la calabaza, una cucharada de pimentón e integrar todo.
12. Agregar una cucharada grande de caldo (mantener la olla de caldo calentita), apenas tapado de caldo. Revolver un poco y dejar destapado hasta que se evapore un poco. Una vez que evapora agregar otra cucharada de caldo. Revolver unos segundos y esperar. (Repetir estos pasos hasta que esté listo el arroz.)
13. Agregar la otra mitad de manteca y revolver bien integrando todo. Tiene que lograr una consistencia cremosa.
14. Servir y agregar queso cremoso.

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