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Ingredients
- 35 g di cipolla a listarelle
- 350 g di asparagi verdi a tocchetti (2 cm)
- 30 g di olio extravergine di oliva
- 100 g di pancetta a cubetti
- 320 g di riso Carnaroli (cottura 18 min.)
- 60 g di vino bianco secco
- 700 g di acqua
- 1 cucchiaino di sale + q.b.
- 1 dado per brodo vegetale
-
100
g di Taleggio a pezzi
or 100 g di mascarpone - Parmigiano Reggiano grattugiato, a piacere (optional)
- Nutrition
- per 1 porzione
- Calories
- 2375.5 kJ / 567.8 kcal
- Protein
- 22.8 g
- Carbohydrates
- 68.6 g
- Fat
- 24.4 g
- Saturated fat
- 3.1 g
- Fiber
- 0.9 g
- Sodium
- 1045.4 mg
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