{"id":8372,"date":"2021-12-30T14:32:42","date_gmt":"2021-12-30T14:32:42","guid":{"rendered":"https:\/\/brasmar.com\/?p=8372"},"modified":"2023-09-26T11:14:17","modified_gmt":"2023-09-26T11:14:17","slug":"risotto-de-tinta-de-choco-com-choco-em-tempura-cubos-de-abobora-e-cebolinho","status":"publish","type":"post","link":"https:\/\/brasmar.com\/pt-pt\/risotto-de-tinta-de-choco-com-choco-em-tempura-cubos-de-abobora-e-cebolinho","title":{"rendered":"Risotto de tinta de choco com choco em tempura, cubos de ab\u00f3bora e cebolinho"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657558600913{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/risotto-choco-tp.jpg?id=8379) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1695726749744{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tRisotto de tinta de choco com choco em tempura, cubos de ab\u00f3bora e cebolinho\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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50 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1657557651130{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1635340009342{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”22011″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTES<\/h2>\n
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  • 600 g de tiras de choco Brasmar<\/li>\n
  • 250 g de arroz de risotto<\/li>\n
  • 1 copo de vinho branco<\/li>\n
  • 1 cebola<\/li>\n
  • 100 g de ab\u00f3bora butternut<\/li>\n
  • 1 dente de alho<\/li>\n
  • 2 lim\u00f5es<\/li>\n
  • 1 saco de tinta de choco<\/li>\n
  • 1 colher de sopa de manteiga<\/li>\n
  • 2 colheres de sopa de parmes\u00e3o ralado<\/li>\n
  • 6 colheres de sopa de farinha<\/li>\n
  • 1 copo de cerveja<\/li>\n
  • \u00bd colher de ch\u00e1 de fermento<\/li>\n
  • 1 molho de cebolinho<\/li>\n
  • \u00d3leo vegetal para fritura<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657557621228{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\tRisotto de tinta de choco com choco em tempura, cubos de ab\u00f3bora e cebolinho\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657557621228{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”8379″ img_size=”full”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    50 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657557621228{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_empty_space][vc_images_carousel images=”22011″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657558754922{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTES<\/h2>\n
    \n
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    • 600 g de tiras de choco Brasmar e tent\u00e1culos<\/li>\n
    • 250 g de arroz para risotto<\/li>\n
    • 1 copo de vinho branco<\/li>\n
    • 1 cebola<\/li>\n
    • 100 g de ab\u00f3bora butternut<\/li>\n
    • 1 dente de alho<\/li>\n
    • 2 lim\u00f5es<\/li>\n
    • 1 saco de tinta de choco<\/li>\n
    • 1 colher de sopa de manteiga<\/li>\n
    • 2 colheres de sopa de parmes\u00e3o ralado<\/li>\n
    • 6 colheres de sopa de farinha<\/li>\n
    • 1 copo de cerveja<\/li>\n
    • \u00bd colher de ch\u00e1 de fermento<\/li>\n
    • 1 molho de cebolinho<\/li>\n
    • \u00d3leo vegetal para fritura<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341470893{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARA\u00c7\u00c3O<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Pique as cebolas em pequenos cubos, a ab\u00f3bora \u00e0s fatias e o cebolinho. Coza a ab\u00f3bora em \u00e1gua a ferver e sal durante 4 minutos e conserve a \u00e1gua para usar depois no risotto.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Para a tempura: numa tigela, coloque 6 colheres de sopa de farinha, adicione meia colher de ch\u00e1 de fermento e 1 pitada de sal. Adicione a cerveja, enquanto mexe at\u00e9 ficar com a consist\u00eancia parecida com a de uma panqueca.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Leve uma frigideira ao lume com uma colher de sopa de azeite para grelhar a ab\u00f3bora (que cozeu na primeira etapa da receita), at\u00e9 ganhar um pouco de cor.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Numa outra frigideira com azeite, adicione a cebola, junte o arroz de risotto e v\u00e1 mexendo. De seguida, acrescente o vinho e continue a mexer, adicione o sal, deixe reduzir um pouco o vinho.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      V\u00e1 acrescentando um pouco da \u00e1gua da fervura da ab\u00f3bora ao risotto aos poucos, at\u00e9 cozer e libertar toda a goma. Acrescente a tinta de choco e deixe cozer por mais ou menos 16 minutos. No final, adicione 1 colher de sopa de manteiga e sumo de meio lim\u00e3o.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Aque\u00e7a o \u00f3leo para fritar os chocos, passe os chocos no preparado de tempura e frite.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Sirva o arroz de risotto com os chocos por cima.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657558764003{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARA\u00c7\u00c3O<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Pique as cebolas em pequenos cubos, a ab\u00f3bora \u00e0s fatias e o cebolinho. Coza a ab\u00f3bora em \u00e1gua a ferver e sal durante 4 minutos e conserve a \u00e1gua para usar depois no risotto.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Para a tempura: numa tigela, coloque 6 colheres de sopa de farinha, adicione meia colher de ch\u00e1 de fermento e 1 pitada de sal. Adicione a cerveja, enquanto mexe at\u00e9 ficar com a consist\u00eancia parecida com a de uma panqueca.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Leve uma frigideira ao lume com uma colher de sopa de azeite para grelhar a ab\u00f3bora (que cozeu na primeira etapa da receita), at\u00e9 ganhar um pouco de cor.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Numa outra frigideira com azeite, adicione a cebola, junte o arroz de risotto e v\u00e1 mexendo. De seguida, acrescente o vinho e continue a mexer, adicione o sal, deixe reduzir um pouco o vinho.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      V\u00e1 acrescentando um pouco da \u00e1gua da fervura da ab\u00f3bora ao risotto aos poucos, at\u00e9 cozer e libertar toda a goma. Acrescente a tinta de choco e deixe cozer por mais ou menos 16 minutos. No final, adicione 1 colher de sopa de manteiga e sumo de meio lim\u00e3o.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Aque\u00e7a o \u00f3leo para fritar os chocos, passe os chocos no preparado de tempura e frite.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      Sirva o arroz de risotto com os chocos por cima.<\/div>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      AS NOSSAS SUGEST\u00d5ES<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”basicGrid_NoAnimation” grid_id=”vc_gid:1695726713574-68585adc-65fe-2″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657558830986{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      AS NOSSAS SUGEST\u00d5ES<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1695726713574-04c73fb2-faaa-8″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Saiba como preparar Risotto de tinta de choco com choco em tempura, cubos de ab\u00f3bora e cebolinho produtos Brasmar.<\/p>\n","protected":false},"author":1,"featured_media":8373,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Saiba como preparar Risotto de tinta de choco com choco em tempura, cubos de ab\u00f3bora e cebolinho com produtos Brasmar.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[95,102],"tags":[],"class_list":["post-8372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas","category-choco"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/8372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/comments?post=8372"}],"version-history":[{"count":19,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/8372\/revisions"}],"predecessor-version":[{"id":22208,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/posts\/8372\/revisions\/22208"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media\/8373"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/media?parent=8372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/categories?post=8372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/pt-pt\/wp-json\/wp\/v2\/tags?post=8372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}