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Risotto al basilico e pecorino con dadolata di melanzane
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Ingredients
- 250 g di melanzane violetta tonde, a dadini (1.5 cm circa)
- 1 cucchiaino di sale
- 100 g di pecorino stagionato a pezzi (3 cm)
- 20 g di cipolle a pezzi
- 30 g di basilico fresco, le foglioline lavate ed asciugate
- 30 g di olio extravergine di oliva
- 320 g di riso per risotto (Carnaroli, Arborio o Parboiled cottura 14 minuti)
- 700 g di acqua
- 1 pizzico di pepe nero macinato
- 50 g di pomodori ciliegino in quarti
- Nutrition
- per 1 porzione
- Calories
- 2029 kJ / 485 kcal
- Protein
- 13 g
- Carbohydrates
- 70 g
- Fat
- 19 g
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