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Ingredients
- 20 g di olio extravergine di oliva
- 30 g di cipolla in quarti
- 180 g di zucca, la polpa a dadini (2 cm)
- 100 g di salsiccia spellata e a pezzi (1-2 cm)
- 160 g di riso per risotto (Carnaroli 17 minuti circa)
- 350 g di acqua
-
½
cucchiaino di sale
or 1 cucchiaino colmo di dado per brodo vegetale - 30 g di burro
- 2 cucchiai di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 2845 kJ / 680 kcal
- Protein
- 17.7 g
- Carbohydrates
- 68.8 g
- Fat
- 39.1 g
- Saturated fat
- 15.5 g
- Fiber
- 1 g
- Sodium
- 1111.3 mg
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