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Risotto con asparagi, gelato al Parmigiano Reggiano e aceto balsamico
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Ingredients
Gelato al Parmigiano Reggiano
- 200 g di Parmigiano Reggiano, a pezzi (2-3 cm)
- 150 g di latte intero
- 400 g di panna (30-40% di grassi)
Risotto agli aspargi
- 30 g di scalogno a pezzi
- 30 g di olio extravergine di oliva
- 320 g di riso Carnaroli
- 200 g di asparagi a pezzi (2 cm)
- 60 g di vino bianco
- 800 g di acqua
- 1 dado per brodo vegetale (dose per 0,5 l)
- 1 cucchiaino di sale
Terminare la preparazione
- glassa di aceto balsamico, a piacere
- Nutrition
- per 1 porzione
- Calories
- 2786 kJ / 666 kcal
- Protein
- 17.2 g
- Carbohydrates
- 73.3 g
- Fat
- 33.3 g
- Saturated Fat
- 78 g
- Fibre
- 1.9 g
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