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Risotto alla barbabietola rossa con gorgonzola e nocciole
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Ingredients
- 30 g di nocciole sgusciate
- 200 g di barbabietola rossa cotta, a pezzi
- 50 g di acqua
- 1 scalogno
- 30 g di olio extravergine di oliva
- 320 g di riso per risotto (cottura 14-15 minuti)
- 50 g di vino bianco
- 800 g di brodo vegetale
- 150 g di Gorgonzola
- 50 g di latte
- Nutrition
- per 1 porzione
- Calories
- 1899 kJ / 454 kcal
- Protein
- 14.6 g
- Carbohydrates
- 67.8 g
- Fat
- 15.7 g
- Fibre
- 2.8 g
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