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Ingredients
- 40 g di Parmigiano Reggiano, a pezzi
- 500 g di acqua + q.b.
- 1 cucchiaino di sale
- 400 g di asparagi freschi, a tocchetti
- 55 g di burro morbido, a pezzetti
-
150
g di robiola
or 150 g di crescenza - 1 pizzico di pepe nero macinato
- 1 pizzico di sale
- 1 scalogno a metà
- 320 g di riso per risotto (Carnaroli, Arborio o Parboiled cottura 14 minuti)
- 50 g di vino bianco secco
- 1 cucchiaio di dado per brodo vegetale
- 2 tuorli d'uovo sodo
- Nutrition
- per 1 porzione
- Calories
- 2543.3 kJ / 607.8 kcal
- Protein
- 22.8 g
- Carbohydrates
- 70.2 g
- Fat
- 28.2 g
- Saturated fat
- 15.6 g
- Fiber
- 1 g
- Sodium
- 1181.4 mg
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