Risotto de calabaza y champiñones

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Risotto de calabaza y champiñones. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Risotto de calabaza y champiñones is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Risotto de calabaza y champiñones is something that I've loved my whole life. They're nice and they look fantastic.

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

As for the number of servings that can be served to make Risotto de calabaza y champiñones is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto de calabaza y champiñones estimated approx 35 minutos.

To begin with this recipe, we have to first prepare a few ingredients. You can have Risotto de calabaza y champiñones using 8 ingredients and 4 steps. Here is how you can achieve that.

La calabaza es un alimento humilde, pero con ella se pueden elaborar platos salados y dulces verdaderamente exquisitos como este sencillo risotto.

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

1. 300 grs arroz arborio
2. 300 grs calabaza
3. 150 grs champiñones
4. 1 cebolla pequeña picada
5. 50 grs mantequilla
6. C/N Caldo caliente de verdura
7. 3 cucharadas queso parmesano rallado
8. Pimienta recién molida

Instructions to make to make Risotto de calabaza y champiñones

1. Trocear la calabaza, retirar las semillas y los filamentos, pelar, lavar y cortar en dadito pequeños. Reservar. Limpiar con un paño limpio los champiñones y trocearlos pequeños.
2. Rehogar la cebolla en el aceite con la mitad de la mantequilla. Cuando tome color añadir la calabaza y cocer 5´ a fuego moderado. De esta forma se va caramelizando y no se deshace. Incorporar los champiñones, mezclar y dejar 3´ más.
3. Añadir el arroz y rehogar 2´. Verter un cucharón de caldo caliente y seguir así has tener el arroz “al dente”. Remover de vez en cuando.
4. Apagar el fuego y añadir la mantequilla restante y el queso. Mezclar, servir espolvoreado con pimienta.

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