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Risotto primavera

Categoría
Arroces
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 libra de arroz para risotto
  • 1½ litros caldo de verduras
  • 1 zanahoria
  • 1 calabacín
  • 1 cebolla
  • 1 manojo de salvia
  • 2 onzas mantequilla
  • 2 cucharaditas aceite de oliva
  • 1 vaso de vino blanco
  • 1/2 libra de queso parmesano rallado
  • Sal y pimienta al gusto

Preparación

  1. Triturar la zanahoria, calabacín y salvia, mezclar bien y separar.
  2. En una sartén, calentar aceite y mantequilla.
  3. Echar la cebolla cortada en cuadritos y la mezcla de los vegetales.
  4. Agregamos el arroz y movemos por unos segundos.
  5. añadimos el vino y movemos hasta que evapore.
  6. Luego añadimos el caldo poco a poco, dejándolo consumir antes de echar la siguiente porción.
  7. Continuar así hasta que el arroz esté blando.
  8. Entonces, añadimos un trozo de mantequilla y el parmesano rallado, tapamos y dejamos reposar unos minutos.