![Risotto z parmezanem Risotto z parmezanem](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/234C9276-89A3-4B4E-A4D0-EA81AEA54F58/Derivates/43BA6E7A-F745-459C-ACE2-7E4733E1A645.jpg)
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Ingredients
- 1600 g wody
-
2
łyżeczki koncentratu bulionu warzywnego, wykonanego w TM
or 2 kostki bulionu warzywnego (na 0,5 l), pokruszone - 80 g sera parmezan, pokrojonego na 3 cm kawałki
- 60 g cebuli szalotki, przekrojonej na pół
- 40 g masła, plus 2 łyżki
- 20 g oliwy z oliwek
- 640 g ryżu do risotto (np. Carnaroli, Arborio), o 14-15 min czasie gotowania
- 120 g białego wina, wytrawnego
- 1 - 2 łyżeczki soli
- Nutrition
- per 1 porcję
- Calories
- 1812 kJ / 433 kcal
- Protein
- 9 g
- Carbohydrates
- 63 g
- Fat
- 15 g
- Saturated fat
- 8 g
- Fiber
- 1.8 g
- Sodium
- 1006 mg
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