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Ingredients
- 4 rametti di prezzemolo fresco, le foglioline lavate
- 200 g di asparagi verdi
- ½ spicchio di aglio
- 30 g di scalogno a pezzi
- 30 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 18 min.)
- 50 g di vino bianco secco
- 700 g di acqua calda (non bollente)
- 1 dado per brodo vegetale
- 4 pomodori ciliegino in quarti
- 6 fiori di zucca, puliti e a listarelle
- 1 bustina di zafferano in polvere
- 200 g di gamberetti freschi sgusciati e puliti
- 1 pizzico di sale (optional)
- 1 pizzico di pepe bianco macinato (optional)
- Nutrition
- per 1 porzione
- Calories
- 1917.6 kJ / 458 kcal
- Protein
- 21.1 g
- Carbohydrates
- 68.1 g
- Fat
- 9.5 g
- Saturated fat
- 1.5 g
- Fiber
- 2.7 g
- Sodium
- 467.5 mg
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