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- 40 g Parmesan cheese, cubed (2 cm)
- 1 shallot (approx. 30 g)
- 45 g unsalted butter, divided
- 15 g extra virgin olive oil
- 280 g risotto rice (e.g. Carnaroli, Arborio), 14-15 minutes cooking time (see Tip)
- 60 g dry white wine
- 700 g water
stock cube, beef or vegetable
or 1 heaping tsp stock paste, beef or vegetable, homemade
- ½ - 1 tsp salt, to taste
- per 1 portion
- 1764 kJ / 421 kcal
- 9 g
- 55 g
- 16 g
- 1.6 g
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