Risotto integral de espárragos y puerros
TM6 TM5 TM31

Risotto integral de espárragos y puerros

3.9 (173 ratings)

Ingredients

  • 2 manojos de espárragos verdes (600-700 g)
  • 1000 g de agua
  • 1 pastilla de caldo
  • 100 g de puerro (en rodajas de 1-2 cm)
  • 50 g de aceite de oliva
  • 350 g de arroz integral
  • 50 g de vino blanco seco
  • 1 cucharadita de sal
  • 1 - 2 pellizcos de pimienta molida
  • 30 g de mantequilla (en trozos pequeños)
  • 30 g de queso parmesano rallado

Nutrition
per 1 ración
Calories
1504 kJ / 359 kcal
Protein
9.2 g
Carbohydrates
45.4 g
Fat
15.7 g
Fiber
3.6 g

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