Risotto de camarón y espárragos
TM31 TM5 TM6

Risotto de camarón y espárragos

4.0 (97 ratings)

Ingredients

  • 350 g de camarones sin pelar
  • 900 g de agua
  • 3 dientes de ajo
  • 45 g de aceite de oliva
  • 1 ½ cucharadita de sal
  • 300 g de espárragos
  • 150 g de cebolla
  • 20 g de vino blanco
  • 300 g de arroz arborio
  • 1 cucharadita de cúrcuma en polvo
  • 70 g de requesón
  • 1 cucharada de perejil fresco, picado

Nutrition
per 1 porción
Calories
2071 kJ / 493 kcal
Protein
25 g
Carbohydrates
64 g
Fat
14 g

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