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Ingredients
- 60 g di scalogno a pezzi
- 30 g di burro
- 50 g di pancetta a cubetti
- 320 g di riso Carnaroli (cottura 18 minuti)
-
1000
g di brodo vegetale caldo
or 1000 g di acqua + 2 cucchiaini di dado per brodo vegetale - 1 cucchiaino raso di sale
- 500 g di verza a listarelle sottili
- 100 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 2025 kJ / 484 kcal
- Protein
- 19 g
- Carbohydrates
- 68 g
- Fat
- 17 g
- Fibre
- 4 g
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