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Ingredients
- 35 g di cipolla a listarelle
- 350 g di asparagi verdi a tocchetti (2 cm)
- 30 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 18 min.)
- 60 g di vino bianco secco
- 700 g di acqua
- 1 cucchiaino di sale
- 1 dado per brodo vegetale
-
1
cucchiaino di pistilli di zafferano (vedere consigli)
or 1 bustina di zafferano in polvere (vedere consigli) - 20 g di burro
- Parmigiano Reggiano grattugiato, a piacere (optional)
- Nutrition
- per 1 porzione
- Calories
- 1766 kJ / 422 kcal
- Protein
- 8.7 g
- Carbohydrates
- 68.1 g
- Fat
- 12.2 g
- Fibre
- 2.7 g
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