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Ingredients
- 150 g di pecorino Romano a pezzi (3 cm)
- 30 g di olio extravergine di oliva
- 320 g di riso Carnaroli cottura 17 minuti
- 50 g di vino bianco
- 770 g di brodo vegetale caldo
- 1 cucchiaino di pepe nero macinato
- olio extravergine di oliva q.b. per mantecare
- Nutrition
- per 1 porzione
- Calories
- 2156 kJ / 515 kcal
- Protein
- 16 g
- Carbohydrates
- 65 g
- Fat
- 23 g
- Fiber
- 1 g
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