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Ingredients
- 80 g di Parmigiano Reggiano, a pezzi (24 mesi)
- 60 g di cipolla a pezzi
- 60 g di burro a pezzi
- 320 g di riso per risotto (Carnaroli, Arborio), cottura 17-18 minuti
- 70 g di vino bianco secco
- 700 g di acqua
-
1
cucchiaino di sale
or 1 cucchiaino colmo di dado per brodo di carne
- Nutrition
- per 1 porzione
- Calories
- 1937 kJ / 463 kcal
- Protein
- 12 g
- Carbohydrates
- 65 g
- Fat
- 19 g
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