{"id":20653,"date":"2026-04-28T19:06:30","date_gmt":"2026-04-28T19:06:30","guid":{"rendered":"https:\/\/angelboss.com.br\/?p=20653"},"modified":"2026-04-28T19:06:56","modified_gmt":"2026-04-28T19:06:56","slug":"azeite-andorinha-receitas-risoto-outono-beterraba-shitake-2026","status":"publish","type":"post","link":"https:\/\/angelboss.com.br\/en\/2026\/04\/28\/azeite-andorinha-receitas-risoto-outono-beterraba-shitake-2026\/","title":{"rendered":"Sabores aconchegantes para os dias frios: Azeite Andorinha sugere tr\u00eas receitas de risoto para o outono"},"content":{"rendered":"

Marca aposta em combina\u00e7\u00f5es criativas que unem cremosidade e ingredientes sazonais para aquecer a esta\u00e7\u00e3o<\/em><\/p>\n\n\n\n

Com a chegada do outono, as temperaturas mais amenas convidam a pratos quentes, reconfortantes e cheios de sabor. Pensando nisso, o Azeite Andorinha apresenta tr\u00eas sugest\u00f5es de risoto que exploram combina\u00e7\u00f5es criativas e ingredientes t\u00edpicos da esta\u00e7\u00e3o.<\/p>\n\n\n\n

O prato italiano ganha releituras que v\u00e3o do cl\u00e1ssico ao inusitado, ideais para quem deseja inovar no card\u00e1pio sem abrir m\u00e3o da praticidade. Entre as op\u00e7\u00f5es est\u00e3o as receitas de risoto de creme de tomate com espinafre, risoto de beterraba com gorgonzola e risoto de arroz vermelho com shitake, p\u00eara e gorgonzola.<\/p>\n\n\n\n

Mais do que sabor, a marca refor\u00e7a a import\u00e2ncia da experi\u00eancia na cozinha. Para garantir uma finaliza\u00e7\u00e3o precisa e valorizar cada preparo, as embalagens de vidro da marca contam com o novo bico dosador GIRA, que permite controle total do fluxo do azeite, evitando desperd\u00edcios e garantindo o toque final ideal em cada receita.<\/p>\n\n\n\n

Confira abaixo as sugest\u00f5es completas e aproveite o outono para experimentar novas possibilidades \u00e0 mesa, com muito aroma, cremosidade e sabor.<\/p>\n\n\n\n

RISOTO DE CREME DE TOMATE E ESPINAFRES<\/strong><\/p>\n\n\n\n

<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Tempo de preparo: <\/strong>20 minutos<\/p>\n\n\n\n

Ingredientes:<\/strong><\/p>\n\n\n\n

    \n
  • 2 colheres\u00a0de\u00a0sopa\u00a0de\u00a0Azeite\u00a0de\u00a0Oliva\u00a0Andorinha<\/strong><\/li>\n\n\n\n
  • 1 bloco\u00a0de\u00a0caldo\u00a0de\u00a0legumes<\/li>\n\n\n\n
  • 8 x\u00edcaras\u00a0de\u00a0\u00e1gua fervendo<\/li>\n\n\n\n
  • 6 tomates cereja<\/li>\n\n\n\n
  • 5\u00a0dentes\u00a0de\u00a0alho picados<\/li>\n\n\n\n
  • \u00bd cebola picada<\/li>\n\n\n\n
  • 2 x\u00edcaras\u00a0de\u00a0arroz\u00a0para\u00a0risoto<\/li>\n\n\n\n
  • 1 x\u00edcara\u00a0de\u00a0vinho branco<\/li>\n\n\n\n
  • 1 x\u00edcara\u00a0de\u00a0queijo parmes\u00e3o\u00a0ralado<\/li>\n\n\n\n
  • 170g\u00a0de\u00a0espinafres frescos<\/li>\n\n\n\n
  • 2 burratas<\/li>\n\n\n\n
  • Manjeric\u00e3o\u00a0fresco a gosto<\/li>\n\n\n\n
  • Sal e pimenta a gosto<\/li>\n<\/ul>\n\n\n\n

    Modo de preparo:<\/strong><\/p>\n\n\n\n

      \n
    1. Em um recipiente, comece colocando\u00a0o\u00a0bloco\u00a0de\u00a0caldo\u00a0de\u00a0legumes na \u00e1gua fervendo.<\/li>\n\n\n\n
    2. Em seguida, em uma panela, fa\u00e7a um refogado com\u00a0o\u00a0Azeite\u00a0de\u00a0Oliva\u00a0Andorinha,<\/strong>\u00a0os\u00a0alhos picados, a cebola picada,\u00a0o\u00a0vinho branco e\u00a0o\u00a0tomate cortado em cubos.\u00a0Deixe refogar cerca\u00a0de\u00a04 minutos.<\/li>\n\n\n\n
    3. Com\u00a0o\u00a0mixer, passe\u00a0o\u00a0preparado. Adicione\u00a0os\u00a0espinafres e tempere a gosto, com sal e pimenta.<\/li>\n\n\n\n
    4. Adicione\u00a0o\u00a0arroz ao preparado e v\u00e1 mexendo uns dois minutos,\u00a0para\u00a0o\u00a0arroz ganhar\u00a0o\u00a0sabor do creme.<\/li>\n\n\n\n
    5. Acrescente\u00a0o\u00a0caldo\u00a0de\u00a0legumes e\u00a0deixe cozinhar cerca\u00a0de\u00a015 minutos, v\u00e1 mexendo\u00a0o\u00a0risoto\u00a0para\u00a0n\u00e3o\u00a0pegar ao tacho. Se necess\u00e1rio, acrescente \u00e1gua aos poucos at\u00e9\u00a0o\u00a0arroz estar totalmente cozido.<\/li>\n\n\n\n
    6. Assim que\u00a0o\u00a0arroz estiver cozido, acrescente\u00a0o\u00a0queijo parmes\u00e3o\u00a0ralado ao preparado, envolvendo-o\u00a0bem no preparado.<\/li>\n\n\n\n
    7. Sirva\u00a0o\u00a0risoto\u00a0com burrata e folhas\u00a0de\u00a0manjeric\u00e3o.<\/li>\n<\/ol>\n\n\n\n

      RISOTO DE BETERRABA COM GORGONZOLA<\/strong><\/p>\n\n\n\n

      <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

      Tempo de preparo: <\/strong>1 hora<\/p>\n\n\n\n

      Ingredientes:<\/strong><\/p>\n\n\n\n

        \n
      • 300g\u00a0de\u00a0arroz arb\u00f3reo<\/li>\n\n\n\n
      • 1,2L\u00a0de\u00a0suco\u00a0de\u00a0beterraba<\/li>\n\n\n\n
      • 1 cebola (m\u00e9dia) finamente picada<\/li>\n\n\n\n
      • 150g\u00a0de\u00a0manteiga sem sal<\/li>\n\n\n\n
      • 1 colher\u00a0de\u00a0sopa\u00a0de\u00a0Azeite\u00a0Andorinha\u00a0Sele\u00e7\u00e3o<\/li>\n\n\n\n
      • 150ml\u00a0de\u00a0vinho branco seco<\/li>\n\n\n\n
      • 50g\u00a0de\u00a0queijo parmes\u00e3o<\/li>\n\n\n\n
      • 200g\u00a0de\u00a0queijo gorgonzola<\/li>\n<\/ul>\n\n\n\n

        Modo de preparo:<\/strong><\/p>\n\n\n\n

          \n
        1. Para\u00a0fazer\u00a0o\u00a0suco da beterraba, bata-a no liquidificador com a quantidade\u00a0de\u00a0\u00e1gua necess\u00e1ria e coe-a em seguida.<\/li>\n\n\n\n
        2. Refogue a cebola em um pouco\u00a0de\u00a0manteiga (aproximadamente 50g) at\u00e9 ficar transparente.<\/li>\n\n\n\n
        3. Agregue\u00a0o\u00a0arroz e refogue-o\u00a0rapidamente.<\/li>\n\n\n\n
        4. Junte\u00a0o\u00a0vinho branco (sempre mexendo\u00a0o\u00a0arroz at\u00e9 que\u00a0o\u00a0risoto\u00a0esteja pronto) e\u00a0deixe-o\u00a0at\u00e9 evaporar completamente.<\/li>\n\n\n\n
        5. Adicione, aos poucos,\u00a0o\u00a0suco\u00a0de\u00a0beterraba (deve estar quente) e mexa at\u00e9\u00a0o\u00a0ponto\u00a0desejado do arroz.<\/li>\n\n\n\n
        6. Finalize com parmes\u00e3o, manteiga, gorgonzola e\u00a0Azeite\u00a0Andorinha\u00a0Sele\u00e7\u00e3o.<\/strong><\/li>\n<\/ol>\n\n\n\n

          RISOTO DE ARROZ VERMELHO, SHIITAKE, P\u00caRA E GORGONZOLA<\/strong><\/p>\n\n\n\n

          <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

          Tempo de preparo: <\/strong>1 hora<\/p>\n\n\n\n

          Ingredientes:<\/strong><\/p>\n\n\n\n

            \n
          • 3 colheres\u00a0de\u00a0sopa\u00a0de\u00a0Azeite\u00a0de\u00a0Oliva\u00a0Andorinha<\/strong><\/li>\n\n\n\n
          • 2 x\u00edcaras\u00a0de\u00a0ch\u00e1\u00a0de\u00a0arroz vermelho cozido<\/li>\n\n\n\n
          • 4 colheres + 2 colheres\u00a0de\u00a0sopa\u00a0de\u00a0alho por\u00f3 bem picado<\/li>\n\n\n\n
          • 1 x\u00edcara\u00a0de\u00a0ch\u00e1\u00a0de\u00a0caldo\u00a0de\u00a0legumes natural<\/li>\n\n\n\n
          • 1 x\u00edcara\u00a0de\u00a0caf\u00e9\u00a0de\u00a0vinho branco<\/li>\n\n\n\n
          • 1 x\u00edcara\u00a0de\u00a0ch\u00e1\u00a0de\u00a0gorgonzola picado<\/li>\n\n\n\n
          • 3 colheres\u00a0de\u00a0sopa\u00a0de\u00a0nozes torradas e picadas<\/li>\n\n\n\n
          • 1 pera em fatias finas<\/li>\n\n\n\n
          • 1 colher\u00a0de\u00a0sopa\u00a0de\u00a0a\u00e7\u00facar\u00a0org\u00e2nico<\/li>\n\n\n\n
          • 1 bandeja\u00a0de\u00a0200g\u00a0de\u00a0shitake cortados em cruz<\/li>\n\n\n\n
          • Tomilho, sal, pimenta mo\u00edda e ervas frescas a gosto<\/li>\n<\/ul>\n\n\n\n

            Modo de preparo:<\/strong><\/p>\n\n\n\n

              \n
            1. Pr\u00e9-aque\u00e7a\u00a0o\u00a0forno. Em uma assadeira baixa, sobreponha as fatias\u00a0de\u00a0p\u00eara e salpique\u00a0o\u00a0a\u00e7\u00facar. Coloque no forno at\u00e9 ficar dourado. Retire do forno e\u00a0deixe esfriar. Reserve.<\/li>\n\n\n\n
            2. Em uma frigideira, coloque uma colher\u00a0de\u00a0Azeite\u00a0de\u00a0Oliva\u00a0Andorinha<\/strong>, duas colheres\u00a0de\u00a0sopa\u00a0de\u00a0alho-por\u00f3, refogue bem e adicione\u00a0o\u00a0shitake.\u00a0Deixe ficar macios, tempere a gosto e reserve.<\/li>\n\n\n\n
            3. Em uma panela grande, coloque duas colheres\u00a0de\u00a0Azeite\u00a0de\u00a0Oliva\u00a0Andorinha,<\/strong>\u00a0quatro colheres\u00a0de\u00a0sopa\u00a0de\u00a0alho por\u00f3 e refogue bem. Acrescente\u00a0o\u00a0arroz vermelho, coloque\u00a0o\u00a0fundo\u00a0de\u00a0legumes aos poucos e mexa\u00a0delicadamente. Quando\u00a0o\u00a0arroz estiver mais seco, adicione\u00a0o\u00a0vinho branco e\u00a0deixe evaporar. Adicione\u00a0o\u00a0gorgonzola, mexa at\u00e9 ficar cremoso, misture com nozes e\u00a0decore com as p\u00earas.<\/li>\n\n\n\n
            4. Reaque\u00e7a\u00a0o\u00a0shitake, coloque\u00a0os\u00a0cogumelos por cima e\u00a0decore com a ciboulette.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

              Marca aposta em combina\u00e7\u00f5es criativas que unem cremosidade e ingredientes sazonais para aquecer a esta\u00e7\u00e3o Com a chegada do outono, as temperaturas mais amenas convidam a pratos quentes, reconfortantes e cheios de sabor. Pensando nisso, o Azeite Andorinha apresenta tr\u00eas sugest\u00f5es de risoto que exploram combina\u00e7\u00f5es criativas e ingredientes t\u00edpicos da esta\u00e7\u00e3o. O prato italiano ganha releituras que v\u00e3o do cl\u00e1ssico ao inusitado, ideais para quem deseja inovar no card\u00e1pio sem abrir<\/p>","protected":false},"author":2,"featured_media":20655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[167],"tags":[],"class_list":{"0":"post-20653","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dicas-do-chef"},"yoast_head":"\nRisotos de Outono: 3 Receitas Criativas com Azeite Andorinha<\/title>\n<meta name=\"description\" content=\"Azeite Andorinha apresenta 3 receitas exclusivas de risoto para o outono 2026. 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