Risotto de champiñones, espárragos y gambas

Hello everybody, it is Louise, welcome to our recipe site. Today, we're going to prepare a special dish, Risotto de champiñones, espárragos y gambas. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Risotto de champiñones, espárragos y gambas is one of the most popular of recent trending meals in the world. It is easy, it's quick, it tastes yummy. It is appreciated by millions daily. They're fine and they look fantastic. Risotto de champiñones, espárragos y gambas is something that I've loved my entire life.

Many things affect the quality of taste from Risotto de champiñones, espárragos y gambas, 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 champiñones, espárragos y gambas 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 champiñones, espárragos y gambas is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Risotto de champiñones, espárragos y gambas using 10 ingredients and 8 steps. Here is how you can achieve it.

Un plato muy fácil, rápido y versátil que puedes elaborar con ingredientes distintos.

Ingredients and spices that need to be Make ready to make Risotto de champiñones, espárragos y gambas:

1. 320 g arroz para risotto o paella
2. 1 manojo espárragos
3. 2 dientes ajo
4. 4 champiñones grandes
5. 1 puñado gambas peladas congeladas
6. Vino blanco
7. Sal
8. Pimienta
9. 1 l caldo de verduras
10. Queso parmesano o pecorino en polvo o cheddar rallado

Steps to make to make Risotto de champiñones, espárragos y gambas

1. En una sartén se calienta una cucharada de aceite de oliva y se fríen los dientes de ajo y los champiñones cortados en láminas, con cuidado de que no se quemen.
2. A continuación, añadimos un chorro de vino blanco y, a fuego medio, esperamos a que se evapore el alcohol.
3. Seguidamente, añadimos sal, pimienta, cúrcuma y los trocitos de espárragos y, poco después, las gambas.
4. Si lo deseamos, podemos echar un poco más de vino blanco.
5. A continuación, incorporamos el arroz y lo removemos todo bien.
6. Lo cubrimos con el caldo de verduras y lo seguimos removiendo. Añadiremos también las puntas de los espárragos que teníamos reservadas.
7. Seguiremos removiendo de vez en cuando hasta que ya no quede casi caldo.
8. Y ya sólo nos queda espolvorear con queso en polvo o rallado y servir inmediatamente, ya que este es un plato que ha de servirse de la sartén a la mesa enseguida. ¡Buen provecho!

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