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Ingredients
- 700 g wody, gorącej
-
2
łyżeczki koncentratu bulionu warzywnego, wykonanego w TM
or 2 kostki bulionu warzywnego (na 0,5 l), pokruszone - 100 g sera parmezan, pokrojonego na 3 cm kawałki
- 80 g cebuli, pokrojonej w ćwiartki
- 35 g oliwy z oliwek
- 250 g ryżu do risotto, np. arborio
- 150 g białego wina, wytrawnego
- 200 - 250 g kurek, świeżych, oczyszczonych
- 20 g masła
- Nutrition
- per 1 porcję
- Calories
- 2112 kJ / 504 kcal
- Protein
- 16.25 g
- Carbohydrates
- 54.56 g
- Fat
- 21.23 g
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