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Ingredients
- 60 g di cipolla a pezzi
- 30 g di olio extravergine di oliva
- 320 g di riso per risotto tipo Carnaroli o Arborio (cottura 17-18 minuti)
- 70 g di vino bianco secco
- 700 g di acqua
- 1 dado per brodo vegetale
- 120 g di passata di pomodoro
- sale, a piacere (optional)
- 1 pizzico di pepe nero macinato
- 30 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 1733.4 kJ / 414.3 kcal
- Protein
- 9.1 g
- Carbohydrates
- 66.2 g
- Fat
- 10.3 g
- Saturated Fat
- 2.5 g
- Fibre
- 1.2 g
- Sodium
- 272 mg
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