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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 vegetable stock, hot
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 20 g unsalted butter
- per 1 portion
- 1637 kJ / 391 kcal
- 12.1 g
- 52.1 g
- 15 g
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