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Risotto con camarones y espárragos

Categoría
Arroces
Dificultad
Fácil
Porciones
4

Ingredientes

  • 2 tazas de arroz
  • 1/2 taza vino blanco
  • 20 camarones grandes pelados y limpios
  • 1 cebolla cortada en cubitos
  • 1 litro de caldo de pescado
  • 10 espárragos frescos
  • 1/2 taza de mantequilla
  • Aceite de oliva
  • 2 tazas queso parmesano
  • Sal y pimienta

Preparación

  1. Ponemos a calentar el caldo de pescado junto con los camarones y los espárragos.
  2. Aparte, en una olla calentamos el aceite y sofreímos la cebolla.
  3. Cuando estén transparentes agregamos el arroz y mezclamos bien.
  4. Vamos agregando poco a poco porciones del caldo caliente a la olla del arroz, a medida que lo va absorbiendo, moviendo bien para que no se pegue.
  5. Cuando se acabe el caldo y el arroz esté casi listo, añadimos los camarones y los espárragos, salpimentamos y continuamos su cocción hasta que el arroz esté listo.
  6. Por último, añadimos la mantequilla y el queso parmesano, mezclamos bien y servimos.