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Ingredients
- 40 g di Parmigiano Reggiano a pezzi (3 cm)
- 40 g di scalogno
- 40 g di olio extravergine di oliva
- 150 g di carciofi mondati (300 g se da pulire) a spicchi
- 320 g di riso Carnaroli
- 60 g di vino bianco secco
- 800 - 820 g di acqua
-
1
dado per brodo vegetale (dose per 0,5 l)
or 1 cucchiaino colmo di dado per brodo vegetale fatto in casa - ½ - 1 cucchiaino di sale, a piacere
- 20 g di burro
- Nutrition
- per 1 porzione
- Calories
- 1930 kJ / 461.3 kcal
- Protein
- 10.6 g
- Carbohydrates
- 91 g
- Fat
- 17.9 g
- Saturated fat
- 6.3 g
- Fiber
- 3.7 g
- Sodium
- 132.1 mg
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