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- 60 g Parmesan cheese, cut in pieces (2 cm)
- 250 g asparagus
- 50 g shallots, halved
- 20 g olive oil
- 200 g dry white wine
- 250 g risotto rice
- 450 g liquid vegetable stock, hot
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 20 g unsalted butter, diced
- per 1 portion
- 1790.5 kJ / 427.9 kcal
- 11.3 g
- 56.2 g
- 13.3 g
- Saturated fat
- 5.9 g
- 1.8 g
- 521.4 mg
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