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Ingredients
- 30 g di olio extravergine di oliva
- 1 rametto di rosmarino fresco, gli aghi lavati ed asciugati
- 1 spicchio di aglio
- 200 g di patate, pelate e a tocchetti (0.5 cm)
- 300 g di riso Carnaroli
- 30 g di vino bianco
- 700 g di acqua
- 1 cucchiaino di dado per brodo vegetale
- 40 g di Parmigiano reggiano grattugiato
- 40 g di burro
- Nutrition
- per 1 porzione
- Calories
- 2736 kJ / 654 kcal
- Protein
- 12.7 g
- Carbohydrates
- 92.5 g
- Fat
- 25.9 g
- Fiber
- 2.1 g
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