2 1/2
tazas de caldo de pollo o de vegetales Progresso™ bajo en sodio (del paquete de 32 oz)
1
cucharada de aceite de oliva o de canola
1
cebolla mediana, cortada (1/2 taza)
1/4
de taza de zanahoria rallada
2
dientes de ajo finamente cortados
1/4
de taza de vino blanco seco, de caldo de pollo o de vegetales Progresso™ bajo en sodio (del paquete de 32 oz)
1
paquete (12 oz) de arroz Arborio sin cocinar o cualquier otro de grano corto
1/2
cucharadita de sal gruesa (kosher o sal marina)
1
caja (9 oz) de esparragos orgánicos congelados Cascadian Farm™, descongelados y cortados
2
cucharadas de piñón, tostado*
2
oz de queso parmesno fresco, rallado (1/2 taza)
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Instrucciones
1
En una sartén de 3 a 4 cuartos, calienta agua y el caldo hasta que hiervan. Reduce el fuego, y cocina a fuego lento mientras preparas el risotto.
2
Mientras tanto, en una sartén de 10 pulgadas, calienta el aceite de oliva sobre fuego medio. Cocina y revuelve la cebolla, la zanahoria y los ajos en el aceite por 2 a 3 minutos o hasta que la cebolla y la zanahoria esten tiernas. Agrega el vino; cocina por 1 minuto o hasta que el vino hierva. Agrega el arroz, la sal y una taza del líquido. Cocina hasta que el arroz absorba el líquido, revolviendo frecuentemente. Sigue añadiendo líquido, 1 taza a la vez, cocinando hasta que el líquido se absorba, revolviendo frecuentemente.
3
Cuando las 4 tazas de líquido hayan sido absorbidas, agrega los espárragos. Prueba el arroz para saber si está listo, y continúa añadiendo 1/2 taza de líquido a la vez hasta que el arroz esté tierno pero mantenga su firmeza y textura (el proceso toma de 15 a 20 minutos).
4
Retira la sartén del fuego. Agrega los piñones y el queso. Sirve inmediatamente.
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