{"id":7209,"date":"2019-10-04T11:13:26","date_gmt":"2019-10-04T11:13:26","guid":{"rendered":"https:\/\/fjarno.org\/risotto-desparrecs-de-prat-i-daus-de-pollastre\/"},"modified":"2019-10-04T11:13:26","modified_gmt":"2019-10-04T11:13:26","slug":"risotto-desparrecs-de-prat-i-daus-de-pollastre","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/risotto-desparrecs-de-prat-i-daus-de-pollastre\/","title":{"rendered":"RISOTTO D&#8217;ESP\u00c0RRECS DE PRAT I DAUS DE POLLASTRE"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong> (Per persona):<\/p>\n<ul>\n<li>80 g d&#8217;arr\u00f2s blanc cru.<\/li>\n<li>2-4 esp\u00e0rrecs de prat en conserva.<\/li>\n<li>Un pit de pollastre petit (100-120 g).<\/li>\n<li>1 gra d&#8217;all petit.<\/li>\n<li>\u00bc de ceba blanca.<\/li>\n<li>1-2 gots de brou de verdures casol\u00e0 o aigua.<\/li>\n<li>1 cullerada sopera rasa de formatge parmes\u00e0 (15-20 g).<\/li>\n<li>Pebre negre m\u00f2lt.<\/li>\n<li>Oli d&#8217;oliva verge extra.<\/li>\n<\/ul>\n<p><strong>PREPARACI\u00d3: <\/strong><\/p>\n<ul>\n<li>Posem en remull la ceba i l&#8217;all en una olla amb abundant aigua durant 6-8 hores, canviant l&#8217;aigua i eliminant l&#8217;aigua del remull. Si ho preferim, podem comprar-los congelats i descongelar-los en abundant aigua durant 4 h, eliminant tamb\u00e9 l&#8217;aigua del remull. <\/li>\n<li>Eliminem el l\u00edquid de conserva dels esp\u00e0rrecs de prat i els rentem b\u00e9 sota l&#8217;aixeta.<\/li>\n<\/ul>\n<p><strong>ELABORACI\u00d3<\/strong><\/p>\n<ol>\n<li>Tallem el pit de pollastre a daus i piquem la ceba, l&#8217;all i els esp\u00e0rrecs.<\/li>\n<li>Cuinem el pollastre a la planxa i, quan estigui fet, el retirem i el reservem.<\/li>\n<li>A la mateixa paella, afegim una altra cullerada sopera d&#8217;oli d&#8217;oliva i, quan estigui calent, hi afegim les verdures i les saltegem fins que es daurin.<\/li>\n<li>Afegim l&#8217;arr\u00f2s blanc a la paella i ho barregem b\u00e9.<\/li>\n<li>Afegim el pebre negre m\u00f2lt.<\/li>\n<li>Afegim 1 got de brou de verdures casol\u00e0 o aigua (preferiblement calenta) fins que quedi tot cobert i ho remenem. Si l&#8217;arr\u00f2s ha consumit el brou o l&#8217;aigua i encara no est\u00e0 cuit, podem afegir petites quantitats del segon got fins que quedi cuit. \u00c9s important remenar constantment.  <\/li>\n<li>Quan l&#8217;arr\u00f2s estigui cuit, apaguem el foc i ho remenem suaument per donar-li cremositat.<\/li>\n<li>Emplatem i empolvorem el nostre risotto amb el formatge parmes\u00e0 i servim immediatament.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Bon profit!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5005\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Rissoto-Cast-1024x651.jpg\" alt=\"\" width=\"1024\" height=\"651\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Rissoto-Cast-1024x651.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Rissoto-Cast-600x382.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Rissoto-Cast-300x191.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Rissoto-Cast-768x488.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Rissoto-Cast-1536x977.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valor-Rissoto-Cast-2048x1302.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><strong>CONSELLS NUTRICIONALS<\/strong><\/p>\n<ul>\n<li>Recordeu que les verdures\/hortalisses en conserva o congelades tenen una quantitat de potassi inferior a les verdures\/hortalisses fresques.<\/li>\n<li>No oblideu utilitzar les t\u00e8cniques culin\u00e0ries per reduir el contingut de potassi dels aliments.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5007\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Rissoto-1024x689.jpg\" alt=\"\" width=\"1024\" height=\"689\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Rissoto-1024x689.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Rissoto-600x404.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Rissoto-300x202.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Rissoto-768x517.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Rissoto-1536x1034.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicaciones-Rissoto-2048x1378.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><strong> <\/strong><\/p>\n<p>&nbsp;[:ca]<strong>INGREDIENTS (Per persona):<\/strong><\/p>\n<ul>\n<li>80 g d&#8217;arr\u00f2s blanc en cru.<\/li>\n<li>2-4 esp\u00e0rrecs de marge en conserva.<\/li>\n<li>Una pit de pollastre petita (100-120g).<\/li>\n<li>1 gra d&#8217;all petit.<\/li>\n<li>\u00bc de ceba blanca.<\/li>\n<li>1-2 gots de brou de verdures casol\u00e0 o aigua.<\/li>\n<li>1 cullerada sopera rasa de formatge parmes\u00e0 (15- 20 g).<\/li>\n<li>Pebre m\u00f2lt.<\/li>\n<li>Oli d&#8217;oliva verge extra.<\/li>\n<\/ul>\n<p><strong>PREPARACI\u00d3:<\/strong><\/p>\n<ul>\n<li>Posem en remull la ceba i l&#8217;all en una olla amb abundant aigua durant 6- 8 hores, amb un canvi d&#8217;aigua i eliminant l&#8217;aigua de remull. Si ho preferim, podem comprar-congelat i realitzar la descongelaci\u00f3 en abundant aigua durant 4 h, eliminant tamb\u00e9 l&#8217;aigua de remull. <\/li>\n<li>Eliminem el l\u00edquid de conserva dels esp\u00e0rrecs de marge i els rentem b\u00e9 sota l&#8217;aixeta.<\/li>\n<\/ul>\n<p><strong>ELABORACI\u00d3<\/strong><\/p>\n<ol>\n<li>Trossegem el pit de pollastre i piquem la ceba, l&#8217;all i els esp\u00e0rrecs.<\/li>\n<li>Cuinem a la planxa el pollastre i quan estigui fet, retirem i reservem.<\/li>\n<li>En la mateixa paella, afegim una altra cullerada sopera d&#8217;oli d&#8217;oliva i quan estigui calent, hi afegim els vegetals i els saltegem fins que es daurin.<\/li>\n<li>Afegim l&#8217;arr\u00f2s blanc a la paella i ho barregem b\u00e9.<\/li>\n<li>Afegim el pebre m\u00f2lt.<\/li>\n<li>Afegim 1 got del brou de verdures casol\u00e0 o l&#8217;aigua (preferiblement calenta) fins que quedi tot cobert i remenem. Si l&#8217;arr\u00f2s ha consumit el brou o l&#8217;aigua i encara no est\u00e0 cuit, podem anar afegint petites quantitats del segon got fins que quedi cuit. \u00c9s important no deixar de remenar.  <\/li>\n<li>Quan l&#8217;arr\u00f2s estigui cuit, apaguem el foc i remenem suaument per donar cremositat.<\/li>\n<li>Emplatem i empolvorem el nostre risotto amb el formatge parmes\u00e0 i servim al moment.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><em>Bon appetit!<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5001\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Valoraci%C3%B3-Rissoto-1024x669.jpg\" alt=\"\" width=\"1024\" height=\"669\"><strong>CONSELLS NUTRICIONALS<\/strong><\/p>\n<ul>\n<li>Recorda que els vegetals \/ hortalisses en conserva o congelades tenen una quantitat de potassi inferior a les verdures \/ hortalisses fresques.<\/li>\n<li>No oblidis utilitzar les t\u00e8cniques culin\u00e0ries per reduir el contingut de potassi dels aliments.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5002\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-Rissoto-1024x586.jpg\" alt=\"\" width=\"1024\" height=\"586\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-Rissoto-1024x586.jpg 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-Rissoto-600x343.jpg 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-Rissoto-300x172.jpg 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-Rissoto-768x439.jpg 768w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-Rissoto-1536x879.jpg 1536w, https:\/\/fjarno.org\/wp-content\/uploads\/2019\/10\/Indicacions-Rissoto-2048x1171.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS (Per persona): 80 g d&#8217;arr\u00f2s blanc cru. 2-4 esp\u00e0rrecs de prat en conserva. Un pit de pollastre petit (100-120 g). 1 gra d&#8217;all petit. \u00bc de ceba blanca. 1-2 gots de brou de verdures casol\u00e0 o aigua. 1 cullerada sopera rasa de formatge parmes\u00e0 (15-20 g). Pebre negre m\u00f2lt. Oli d&#8217;oliva verge extra. PREPARACI\u00d3: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/comments?post=7209"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7209\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7211"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}