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Ingredients
- 40 g di Parmigiano reggiano a pezzi (2-3 cm)
- 1220 g di acqua
- 300 g di polpa di zucca a pezzi (2 cm)
- 15 g di olio extravergine di oliva
- 2 cucchiaini di sale
- 2 pizzichi di pepe nero macinato
- 30 g di scalogno
- 100 g di pancetta a cubetti
- 40 g di burro
- 320 g di riso (tipo Arborio o Carnaroli)
- 60 g di vino bianco secco
-
1
cucchiaio di dado per brodo vegetale
or 1 dado per brodo vegetale (dose per 0,5 l) -
60
g di piselli surgelati
or 60 g di piselli freschi - Parmigiano reggiano in scaglie
- 2 - 3 rametti di prezzemolo fresco, le foglioline tritate
- Nutrition
- per 1 porzione
- Calories
- 1452 kJ / 345 kcal
- Protein
- 10.2 g
- Carbohydrates
- 47.2 g
- Fat
- 12.4 g
- Fiber
- 2.4 g
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