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Ingredients
- 30 g di scalogno a metà
- 30 g di olio extravergine di oliva
- 80 g di pancetta a cubetti
- 150 g di cavoletti di Bruxelles, puliti e a fettine
- 320 g di riso Carnaroli (cottura 15 minuti)
- 60 g di vino bianco secco
- 800 g di acqua
-
1
cucchiaino colmo di dado per brodo di carne
or 1 cucchiaino di sale - 30 g di burro a tocchetti
- 30 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 2126.5 kJ / 508.3 kcal
- Protein
- 13.9 g
- Carbohydrates
- 66.4 g
- Fat
- 21.4 g
- Saturated fat
- 8.1 g
- Fiber
- 2.8 g
- Sodium
- 881.6 mg
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