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Risotto Primavera Recipe

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This recipe for Risotto Primavera, by , is from Los Sabores Tradicionales de la Familia Puppo, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emma Fosca
Added: Friday, October 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tazas Arroz Arbóreo
1 Cebolla blanca picada
1 Cucharadita ajo molido
1 Cucharada aceite de Oliva
1 Pimiento verde o amarillo cortado en tiras
1 Pimiento rojo cortado en tiras
1 atado de Esparragos sancochados previamente y picados.
200 g champigñones en laminas.
1 Taza. vino blanco
Caldo de carne. cantidad necesaria.
Queso parmesano
200 g. Prosciutto

Directions:
Directions:
Calentar en una sartén el aceite de oliva, añadir la cebolla picada y el ajo hasta blanquear cebolla. Luego agregar el arroz y el vino blanco. Cuando evapore añadir de a pocos el caldo. Cocer por aprox. 15 a 20 min. el arroz debe quedar al dente.
Añadir champigñones unos minutos antes de que el arroz listo (para que se cocinen). Al final añadir los esparragos, los pimientos, queso parmesano y el prosciutto picado en cuadritos.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
El Prosciutto tambien puede ser crocante colocándolo en el horno a 450º sobre papel manteca hasta que dore y luego picándolo en cuadritos.

 

 

 

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