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- 45 g Parmesan cheese, cubed (1 cm)
- 85 g onion, quartered
- 2 garlic cloves
- 30 g extra virgin olive oil
- 45 g unsalted butter, cold, cubed (1 cm), divided
- 285 g risotto rice (e.g. Carnaroli, Arborio) with 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
- 1900 kJ / 454 kcal
- 9 g
- 60 g
- 19 g
- Saturated fat
- 8 g
- 3 g
- 679 mg
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