Risotto con espárragos y chirlas
TM5 TM6

Risotto con espárragos y chirlas

3.0 (3 ratings)

Ingredients

  • 1000 g de almejas frescas (puestas en remojo en agua con sal durante 2 horas)
  • 1 manojo de espárragos verdes sin la parte leñosa
  • 500 g de agua
  • 40 g de cebolla
  • 30 g de aceite de oliva virgen extra
  • 320 g de arroz de grano redondo
  • 100 g de vino blanco seco
  • 600 g de caldo de verduras caliente
  • 1 - 2 pellizcos de sal
  • 1 cucharada de perejil fresco picado

Nutrition
per 1 ración
Calories
1417 kJ / 339 kcal
Protein
17.72 g
Carbohydrates
62.16 g
Fat
2.17 g
Fiber
2.11 g

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