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Ingredients
- 1600 g water
-
2
stock cubes (for 0.5 l each) meat or vegetable, crumbled
or 2 heaped tsp stock paste, homemade meat or vegetable - 80 g Parmesan cheese cut in pieces (2 cm)
- 60 g shallots halved
- 20 g extra virgin olive oil
- 80 g unsalted butter diced
- 640 g risotto rice (e.g. Carnaroli, Arborio), 14-15 minutes cooking time
- 120 g dry white wine
- 1 - 2 tsp fine sea salt to taste
- Nutrition
- per 1 portion
- Calories
- 433 kcal / 1812 kJ
- Protein
- 9 g
- Fat
- 15 g
- Carbohydrates
- 63 g
- Fiber
- 1.8 g
- Saturated fat
- 8 g
- Sodium
- 1006 mg
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