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Ingredients
- 60 g Parmesan cheese, cut in pieces (2 cm)
- 250 g asparagus
- 50 g shallots, halved
- 20 g olive oil
- 200 g dry white wine
- 250 g risotto rice (e.g. arborio, Carnaroli)
- 450 g boiling water
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled - ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 20 g unsalted butter, diced
- Nutrition
- per 1 portion
- Calories
- 1790.5 kJ / 427.9 kcal
- Protein
- 11.3 g
- Carbohydrates
- 56.2 g
- Fat
- 13.3 g
- Saturated fat
- 5.9 g
- Fiber
- 1.8 g
- Sodium
- 521.4 mg
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