蘆筍蕃紅花燉飯

蘆筍蕃紅花燉飯

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Prep. 10min

Total 35min

4 人份

Ingredients

洋蔥切條
35 克
綠蘆筍切片 (2公分)，去除老硬部分
350 克
橄欖油
30 克
義大利米白色，品種為Carnaroli (烹煮時間18分鐘)
320 克
不甜白酒
60 克
水
700 克
鹽 (詳見要訣)
1 茶匙
番紅花絲 (詳見要訣)
1 茶匙
1 包番紅花
蔬菜高湯醬
1 - 1 ½ 茶匙
奶油，有鹽或無鹽
20 克
帕瑪森起士粉提味用

Difficulty

easy

Nutrition per 1 人份

Sodium 627 mg

Protein 8.7 g

Calories 1766 kJ / 422 kcal

Fat 12.2 g

Fiber 2.7 g

Saturated fat 4 g

Carbohydrates 68.1 g

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