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Ingredients
- 1 bundt persille, frisk
- 30 g skalotteløg, skåret i halve
-
300
g Karl Johan-svampe, friske, renset og skåret i mindre stykker
or 40 g champignon, tørrede, lagt i vand og efterfølgende drænet - 30 g ekstra jomfruolivenolie
- 320 g risottoris (Carnaroli, Arborio eller Parboiled 14 minutters tilberedningstid)
- 60 g hvidvin, tør
- 800 g vand
-
1
tsk salt
or 1 tsk med top oksebouillon - 30 g smør, usaltet, skåret i mindre stykker
- Nutrition
- per 1 portion
- Calories
- 1861 kJ / 444 kcal
- Protein
- 8.1 g
- Carbohydrates
- 69.5 g
- Fat
- 14.4 g
- Fiber
- 2.1 g
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