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Ingredients
- 80 g d'Appenzeller fromage à pâte mi-dure, en morceaux (3 cm)
- 80 g d'oignons coupés en deux
- 1 gousse d'ail
- 300 g de riz risotto (cuisson 20 min.)
- 20 g d'huile d'olive
- 1 citron bio, zeste râpé
- 730 g d'eau
- 100 g de vin blanc
- 1 cube de bouillon de légumes (pour 0,5l)
- ½ c. à café de sel
- 4 pincées de poivre, moulu
- 150 g de pousses d'épinard frais
- 2 c. à soupe de jus de citron
- Nutrition
- per 1 portion
- Calories
- 436.5 kcal / 1826.4 kJ
- Protein
- 11.7 g
- Fat
- 11.9 g
- Carbohydrates
- 65.9 g
- Fiber
- 1.7 g
- Saturated fat
- 4.7 g
- Sodium
- 491.4 mg
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