Risotto de calabaza y espinaca

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Risotto de calabaza y espinaca. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Risotto de calabaza y espinaca is one of the most popular of recent trending foods on earth. It's easy, it is fast, it tastes delicious. It's enjoyed by millions daily. Risotto de calabaza y espinaca is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Risotto de calabaza y espinaca, 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 espinaca 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 espinaca is 4 porciones. 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 espinaca estimated approx 50 min.

To get started with this particular recipe, we must prepare a few ingredients. You can have Risotto de calabaza y espinaca using 11 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Risotto de calabaza y espinaca:

1. 400 grs arroz para risotto (Carnaroli)
2. 1 cebolla
3. 1/4 calabaza
4. 1/2 atado espinaca
5. 150 cc vino blanco
6. 75 grs manteca
7. 1 litro caldo de verduras
8. 100 grs queso de cabra o queso cremoso (dambo, muzza,etc)
9. Sal a gusto
10. Pimienta a gusto
11. cantidad necesaria Aceite de oliva

Steps to make to make Risotto de calabaza y espinaca

1. Preparar el caldo de verduras.
2. Pelar y cortar la calabaza en trozos medianos. Cocinar al horno en una asadera con un poco de aceite de oliva.
3. Pelar la cebolla y cortar en brunoise. Rehogar en una olla con 30grs de manteca sin llegar a dorar.
4. Incorporar el arroz. Agregar el vino blanco y revolver.
   Dejar que el vino se evapore.
5. Agregamos del caldo hirviendo para evitar que se corte la cocción del arroz. Dejar cocinar e ir agregando más caldo a medida que sea necesario hasta que el arroz tome el punto deseado.
6. Una vez lograda la textura cremosa, incorporar la manteca restante, la calabaza cortada en trozos con la mano, las hojas de espinaca fresca y el queso. Sazonar con sal y pimienta. Finalizar con un toque de aceite de oliva

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