Risotto de pollo, Champiñones y Espárragos

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Risotto de pollo, Champiñones y Espárragos. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Risotto de pollo, Champiñones y Espárragos is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. Risotto de pollo, Champiñones y Espárragos is something that I've loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Risotto de pollo, Champiñones y Espárragos, 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 pollo, Champiñones y Espárragos 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 pollo, Champiñones y Espárragos is 2 personas. 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 pollo, Champiñones y Espárragos estimated approx 40 minutos.

To begin with this recipe, we must prepare a few components. You can have Risotto de pollo, Champiñones y Espárragos using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Risotto de pollo, Champiñones y Espárragos:

1. 4 dientes Ajos
2. 1 Cebolla mediana
3. 200 gr arroz arborio
4. 200 gramos Champiñones
5. 200 gramos pechuga de pollo
6. 200 gramos Espárragos
7. 1 litro caldo de pollo
8. 40 ml vino blanco
9. 100 gramos emental o parmesano rallado
10. Sal
11. Pimienta

Instructions to make to make Risotto de pollo, Champiñones y Espárragos

1. Picar el ajo y la cebolla. Cortar los Espárragos en trozos de 2 cm y los Champiñones a láminas. El pollo en daditos.
2. Rehogar el ajo, seguidamente la cebolla. Cuando esta este transparente y tierna añadir Espárragos, Champiñones y pollo. Salpimentar y Cocinar hasta que todos los ingredientes hayan soltado toda el agua y esta se evapore.
3. Añadir el arroz y revolver durante 2-3 minutos. Ahora le toca el turno al vino blanco. Remover 2 minutos aproximadamente.
4. Verter el litro de caldo (siempre tengo algo más de un litro, por si a media cocción he de añadir) y aquí ya se trata de cocer 20 minutos aproximadamente removiendo a menudo y añadir caldo si hace falta.
5. Por último incorporamos el queso. En mi caso fue emental cortado a dados. Y remover ya con el fuego apagado hasta que se derrita y se incorpore con el arroz.
6. Servir caliente.

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