Espelta estilo risotto con verduras - Cookidoo® – the official Thermomix® recipe platform
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Cooking tools:
- Pressure cooker
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Serving bowl
- Spoon
Ingredients
- 500 g de espelta precocida en grano
- 50 g de cebolla
- 30 g de aceite de oliva
- 130 g de tallos de apio
- 130 g de zanahoria
- 130 g de pulpa de calabaza
- 1000 g de agua
- 2 cucharaditas concentrado de caldo de verduras casero
- 100 g de queso manchego semicurado
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