Risoto de espargos e açafrão
TM6

Risoto de espargos e açafrão

4.7 (81 ratings)

Ingredients

  • 35 g cebola cortada em lâminas
  • 350 g espargos verdes arranjados e cortados em pedaços (2 cm aprox.)
  • 30 g azeite
  • 320 g arroz p/ risoto
  • 60 g vinho branco seco
  • 700 g água (ver dica)
  • 1 c. chá de sal
  • 1 c. chá de filamentos de açafrão (ver dica)
    or 1 c. chá de açafrão-da-índia
  • 1 cubo de caldo de legumes
  • 20 g manteiga
  • Queijo parmesão ralado q.b. p/ servir

Nutrition
per 1 dose
Calories
1766 kJ / 422 kcal
Protein
8.7 g
Carbohydrates
68.1 g
Fat
12.2 g
Saturated fat
4 g
Fiber
2.7 g
Sodium
627 mg

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