Risotto de calabaza y crujientes

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Risotto de calabaza y crujientes. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Risotto de calabaza y crujientes is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's easy, it's quick, it tastes yummy. Risotto de calabaza y crujientes is something that I have loved my whole life. They're nice and they look wonderful.

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

To get started with this particular recipe, we must first prepare a few components. You can have Risotto de calabaza y crujientes using 14 ingredients and 5 steps. Here is how you can achieve it.

Receta ideal para comidas y cenas especiales 😉😋
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Ingredients and spices that need to be Take to make Risotto de calabaza y crujientes:

1. 350 gr. calabaza
2. 360 gr. arroz arborio
3. 1 litro caldo de verduras
4. 200 gr. puerro
5. 3 ajos tiernos
6. 3 lonchas jamón serrano
7. Vino blanco
8. Sal
9. Pimienta negra
10. 25 gr. Mantequilla
11. Comino molido
12. Aceite de oliva
13. Pipas de calabaza
14. Curry

Steps to make to make Risotto de calabaza y crujientes

1. Preparar verduras, cortar la calabaza a daditos y salpimentar, y pasar por la sartén con un poco de aceite a fuego lento, se puede añadir un poco de caldo para mejorar cocción, y cuando esté tierna y sin jugó añadir el puerro, ajos tiernos y especias, y rehogar a fuego lento unos 10 min. Más
2. A continuación calentar el caldo en un cazo. Preparad las lonchas de jamón, metiéndolas en el microondas para que queden secas y crujientes, y las pipas de calabaza pasarlas por la sartén con un poco de aceite y quedan crujientes.
3. Añadir el arroz a las verduras y dejarlo unos dos minutos, después añadir un poco de vino blanco y sube el fuego para que se evapore. A continuación id añadiendo el caldo con 1 o 2 cucharones e id removiendo a fuego medio, y no se añade otro cucharón hasta que se haya absorbido, sobretodo id removiendo para que vaya soltando el almidón.
4. Cuando añadas el último cucharón comprobar que el arroz está en su punto sino añadir más, y añadir el queso parmesano antes de que se haya absorbido el caldo, y añadir la mantequilla, remover y apagar el fuego, y dejar reposar 2 minutos antes de servir.
5. Emplatar el arroz, con las pipas de calabaza, y el jamón yo lo dejo como sale en la foto pero también lo puedes servir troceado.

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