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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
- 100 g di speck a cubetti
- 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
- 40 g di burro a pezzi
- Parmigiano Reggiano grattugiato (optional)
- Nutrition
- per 1 porzione
- Calories
- 2314.5 kJ / 553.2 kcal
- Protein
- 11.8 g
- Carbohydrates
- 67 g
- Fat
- 26.4 g
- Saturated Fat
- 10 g
- Fibre
- 5.3 g
- Sodium
- 759 mg
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