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Risotto de coquillettes à la courge et au jambon blanc
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Ingredients
- 600 g d'eau
- 150 g de courge butternut (ou potimarron), pelée et en petits dés
- 4 c. à soupe de fond de veau
- 280 g de pâtes sèches, type coquillettes
- 20 g de beurre
- 2 tranches de jambon blanc, en lamelles
- 4 c. à soupe de parmesan râpé
- 2 brins de coriandre fraîche, ciselée
- Nutrition
- per 1 portion
- Calories
- 1638 kJ / 389 kcal
- Protein
- 21 g
- Carbohydrates
- 52 g
- Fat
- 11 g
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