Risotto verde



Hoy os traigo una receta de cocina monocromática. Todos los ingredientes que componen este plato deben ser de color verde. El resultado es un risotto cremoso con mucho aroma gracias a la albahaca y resto de hierbas riquísimo. La cremosidad del risotto la conseguimos gracias a la crema agria y al queso . Muy importante en el caso de los risottos ir añadiendo siempre el caldo muy caliente poquito a poco.
Os chupareis los dedos !



Para 6 personas.
Tiempo de preparación 30 minutos.

Ingredientes:

  • 600 g de arroz arborio
  • 2l de caldo de pollo o caldo de vegetales
  • 4 cdas de mantequilla
  • 1 cebolla blanca, picadita
  • 4 palitos de apio, incluyendo las hojas, bien picadito
  • 4 dientes de ajo, picaditos
  • 1/2 cda de tomillo seco
  • 1/2 taza de vino blanco
  • 1 taza de guisantes
  • Un manojo de espinacas
  • 4 cdas de albahaca, seca o fresca
  • 3 cdas de orégano, seco o fresco
  • 1 pizca de nuez moscada
  • 6 cdas de crema agria
  • 4 cdas de aceite vegetal

Preparación

  • Ponemos a calentar el caldo de pollo en una cazuela a fuego medio y lo mantenemos caliente.
  • Lavamos y escurrimos las espinacas.
  • Ponemos a derretir la mitad de la mantequilla en una sartén o una cazuelita y agregamos los guisantes, la espinaca, la albahaca y el orégano con la pizca de nuez moscada.
  • Cocinamos unos 2-3 minutos a fuego medio. Deja que se refresque un poco antes de pasarlo por el procesador. Una vez triturado, agrega la crema, vuelve a batir para que se mezcle bien y reserva.
  • En una cacerola próxima al caldo, ponemos a derretir la mantequilla a fuego medio.
  • Añadimos el aceite y cuando esté caliente ponemos la cebolla, el ajo y el apio bien picados.
  • Añadimos también el tomillo seco y cocinamos unos 5-7 minutos, hasta que estén tiernos la cebolla y el apio.
  • Incorporamos el arroz y mezclamos bien, de modo que se cubra del aceite, removiendo un par de minutos, para que no se pegue.
  • Vertemos el vino en la cazuela y dejamos que se evapore. Entonces comenzamos a echar el caldo de pollo, un cucharón cada vez, removiendo casi que constantemente el arroz. Una vez el arroz absorba el líquido del primer cucharón, echar otro. Vamos echando el resto repitiendo la operación. Tardaremos unos 20 minutos. Cuando esté listo, le agregamos la mezcla de espinacas que habíamos reservado y el queso rallado.
  • Servimos inmediatamente. Podemos adornarlo con unos esparragos verdes que previamente habremos cocinado a la plancha.


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