Risotto de calabaza y batata

Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Risotto de calabaza y batata. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Risotto de calabaza y batata is one of the most popular of current trending meals on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions every day. Risotto de calabaza y batata is something that I have loved my whole life. They are fine and they look wonderful.

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

To begin with this particular recipe, we have to prepare a few components. You can have Risotto de calabaza y batata using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Risotto de calabaza y batata:

1. 1 taza arroz carnaroli
2. 1 taza calabaza
3. 1 taza batatas
4. 1 cebolla grande
5. 1 vaso vino blanco
6. 1 lt caldo
7. Aceite de oliva
8. Manteca
9. Sal
10. Pimienta
11. Quede rallado

Instructions to make to make Risotto de calabaza y batata

1. Picar la cebolla en brunoise y la calabaza y batata en cubos bien chiquitos
2. Poner aceite de oliva y rehogar la cebolla y la calabaza
3. Agregar el arroz y nacarar
4. Cuando el arroz se confunda con la cebolla agregamos el vino y cuando se evapore el alcohol incorporamos las batatas
5. A partir de este momento sólo ocuparse del risotto. Con cucharón agregar caldo solo hasta cubrir todo y revolver para evitar que se pegue el arroz. Cuando baja el líquido incorporamos y revolvemos. No inundar con caldo es poco a poco
6. Cuando el arroz esté al dente apagar, poner 2 cucharadas de manteca fría y mezclar hasta que se derrita toda y de brillo al risotto. Terminar con perejil o verdeo y queso rallado

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