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Risotto con Espárragos y Nueces

Categoría
Arroces
Dificultad
Fácil
Porciones
6

Ingredientes

  • 3 Cucharadas de aceite de oliva
  • 1 Cebolla blanca pequeña, cortada en cubitos
  • 1 ¾ De taza de arroz arborio
  • 2/3 De taza de vino blanco seco
  • 6 Tazas de caldo de vegetales
  • 7-8 Espárragos cortados
  • ½ Taza de nueces picadas
  • Ralladura de un limón amarillo
  • Sal y pimienta la gusto
  • Aceite de nueces (opcional)
  • Ralladura de limón para servir (opcional)

Preparación

  1. En una ollita calentar el aceite de oliva y saltear la cebolla, más o menos por 3-4 minutos. Luego agregar el arroz y dejar dorar por unos 2 minutos, agregar el vino y mover constantemente para ayudar a evaporar.
  2. Agregar un poco de caldo (justo para que tape el arroz) e ir agregando en la medida en que se vaya secando el arroz.
  3. Luego de 10 minutos incorporar los espárragos y continuar cocinando agregando más caldo de necesario. Cocinar hasta que el arroz este aldente.
  4. Incorporar las nueces picadas y la ralladura de limón, sazonar con sal y pimienta recién molida.
  5. Retirar del fuego, agregar un poco de aceite de nueces y la ralladura de un limón.