{"id":1416,"date":"2019-12-22T12:06:37","date_gmt":"2019-12-22T15:06:37","guid":{"rendered":"http:\/\/www.sbmidis.com\/wordpress\/?p=1416"},"modified":"2019-12-22T12:06:48","modified_gmt":"2019-12-22T15:06:48","slug":"risoto-de-abobrinha-e-ricota","status":"publish","type":"post","link":"https:\/\/www.sbmidis.com\/wordpress\/risoto-de-abobrinha-e-ricota\/","title":{"rendered":"Risoto de abobrinha e ricota"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

INGREDIENTES<\/strong><\/p>\n\n\n\n

25 g de manteiga
4 abobrinhas pequenas cortadas em cubos
1 punhado de hortel\u00e3 picada
1 punhado de salsinha picada
1 L de caldo de legumes (ou 1 L de \u00e1gua + 2 cubos de caldo de legumes)
1 colher (sopa) de azeite
2 cebolas m\u00e9dias raladas
2 dentes de alho amassados
275 g de arroz arb\u00f3reo
125 ml de vinho branco seco
100 g de ricota fresca
100 g de parmes\u00e3o ralado na hora
Sal a gosto
Pimenta do reino mo\u00edda na hora a gosto<\/p>\n\n\n\n

MODO DE PREPARO<\/strong><\/p>\n\n\n\n

Prepare o caldo de legumes e mantenha-o aquecido.
Aque\u00e7a uma panela de fundo grosso em fogo m\u00e9dio e derreta a manteiga. Quando estiver quente, junte as abobrinhas picadas e deixe cozinhar por cerca de 10 minutos, at\u00e9 ficarem bem macias, mas ainda firmes. Adicione a hortel\u00e3 e a salsinha picadas, misture bem e reserve.
Na mesma panela, aque\u00e7a o azeite e refogue a cebola at\u00e9 ficar transparente. Junte o alho e misture bem.
Em seguida, adicione o arroz cru (sem lavar) na panela e misture bem para que os gr\u00e3os fiquem bem envolvidos no \u00f3leo.
Acrescente o vinho e mexa bem at\u00e9 que ele seja totalmente absorvido. Ent\u00e3o, coloque uma concha de caldo de legumes quente, misture e deixe cozinhar em fogo baixo at\u00e9 que o l\u00edquido seja totalmente absorvido. Prossiga acrescentando o caldo aos poucos, sem deixar de mexer, at\u00e9 que o arroz esteja cozido, mas em ponto \u201cal dente\u201d.
Neste momento, junte ao arroz as abobrinhas, a ricota esfarelada e o parmes\u00e3o ralado. Tempere com sal e pimenta do reino a gosto e misture bem.
Retire do fogo, cubra a panela e deixe o risoto repousar por 2 minutos antes de servir. Se quiser, finalize o preparo com uma colher de sopa de manteiga.<\/p>\n","protected":false},"excerpt":{"rendered":"

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