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Ingredients
- 60 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 40 g di scalogno in quarti
- 30 g di olio extravergine di oliva
- 300 g di foglie di spinaci freschi lavate
- 1 pizzico di sale
- 320 g di riso Carnaroli (tempo cottura 17 minuti)
- 50 g di vino bianco
- 750 g di acqua
-
1
dado per brodo vegetale
or 1 cucchiaino colmo di sale
- Nutrition
- per 1 porzione
- Calories
- 1804.3 kJ / 431.2 kcal
- Protein
- 13.4 g
- Carbohydrates
- 67 g
- Fat
- 13.2 g
- Saturated fat
- 4 g
- Fiber
- 2.4 g
- Sodium
- 170.5 mg
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