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Ingredients
- 25 g de bolets, séchés
- 200 g d'eau, chaude
- 100 g de parmesan, en morceaux (2-3 cm)
- 1 oignon, coupé en deux
- 40 g d'huile d'olive
- 250 g de riz risotto, tout type (p.ex. Arborio ou Vialone) (temps de cuisson 20 min.)
- 100 g de vin blanc
- 750 g de bouillon de légumes, chaud
- Nutrition
- per 1 portion
- Calories
- 2009.5 kJ / 480.3 kcal
- Protein
- 14.5 g
- Carbohydrates
- 62.6 g
- Fat
- 16.9 g
- Fibre
- 1.9 g
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