Sk\u0142adniki (4-6 os\u00f3b): 400 g ry\u017cu do risotto,
\n1,5 p\u0119czka zielonych szparag\u00f3w (750 g),
\n200 g groszku cukrowego,
\n4 bia\u0142e cebule,
\n1 g\u0142\u00f3wka czosnku,
\n120 g grana padano,
\n750 ml pikantnego bulionu warzywnego,
\n\u00be szklanki bia\u0142ego wytrawnego wina,
\nsok z 3 cytryn + 1 pokrojona w \u0107wiartki,
\n100 g mas\u0142a,
\n4 \u0142y\u017cki oliwy,
\ns\u00f3l morska, \u015bwie\u017cy pieprz<\/p>\n
Na 50 gramach mas\u0142a z dodatkiem oliwy podsma\u017camy pokrojone w kostk\u0119 cebule i posiekany czosnek do momentu a\u017c si\u0119 zeszkl\u0105. Nast\u0119pnie dodajemy surowy ry\u017c oraz pieprz i sma\u017cymy kolejne 3 minuty. W nast\u0119pnej kolejno\u015bci dolewamy wino i czekamy a\u017c odparuje. Porcjami wlewamy gor\u0105cy bulion. Gotujemy bez pokrywki, mieszaj\u0105c co kilka minut. Gdy ry\u017c wch\u0142onie bulion czynno\u015b\u0107 powtarzamy kolejne 2 razy. Od szparag\u00f3w odrywamy zdrewnia\u0142e ko\u0144ce, \u0142odygi kroimy w kr\u0105\u017cki, g\u0142\u00f3wki zostawiamy w ca\u0142o\u015bci. Od groszku r\u00f3wnie\u017c odkrawamy ko\u0144c\u00f3wki i wyci\u0105gamy w\u0142\u00f3kna, je\u015bli je posiada. Przed wlaniem ostatniej porcji bulionu dodajemy szparagi, groszek i sok z cytryny. Ry\u017c ma by\u0107 ugotowany al dente i trwa to oko\u0142o 25 minut. Pod koniec dodajemy starty ser. Dok\u0142adnie mieszamy i doprawiamy do smaku sol\u0105 i pieprzem, je\u015bli jest to potrzebne. Gor\u0105ce danie wyk\u0142adamy na talerze i posypujemy reszt\u0105 grana padano. Podajemy z \u0107wiartkami cytryny.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sk\u0142adniki (4-6 os\u00f3b): 400 g ry\u017cu do risotto, 1,5 p\u0119czka zielonych szparag\u00f3w (750 g), 200 g groszku cukrowego, 4 bia\u0142e cebule, 1 g\u0142\u00f3wka czosnku, 120 g grana padano, 750 ml pikantnego bulionu warzywnego, \u00be szklanki bia\u0142ego wytrawnego wina, sok z 3 cytryn + 1 pokrojona w \u0107wiartki, 100 g mas\u0142a, 4 \u0142y\u017cki oliwy, s\u00f3l morska, […]<\/p>\n","protected":false},"author":2,"featured_media":2533,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[186,147,69,510,47,85],"class_list":["post-2532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wegetarianskie","tag-danie-jednogarnkowe","tag-groszek-cukrowy","tag-parmezan","tag-risotto","tag-szparagi","tag-wino"],"_links":{"self":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2532"}],"version-history":[{"count":1,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2532\/revisions"}],"predecessor-version":[{"id":2534,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2532\/revisions\/2534"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/media\/2533"}],"wp:attachment":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}