Ingredients
- 350 g camarão c/ casca
- 900 g água
- 3 dentes de alho
- 45 g azeite
- 1 ½ c. chá de sal
- 300 g espargos verdes
- 150 g cebola
- 20 g vinho branco
- 300 g arroz p/ risoto
- 1 c. chá de açafrão-da-índia
- 70 g requeijão
- 1 c. sopa de salsa
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