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Ingredients
- 35 g di cipolla a listarelle
- 350 g di asparagi verdi a pezzi (2 cm)
- 30 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 18 min.)
- 80 g di vino bianco secco
- 700 g di acqua
- 1 cucchiaino di sale
- ½ cucchiaino di dado per brodo vegetale
- pangrattato q.b.
- 10 g di burro + q.b.
- 200 g di scamorza a cubetti
- 200 g prosciutto cotto a pezzetti
- 30 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 1897.7 kJ / 453.5 kcal
- Protein
- 22.1 g
- Carbohydrates
- 45.6 g
- Fat
- 21.6 g
- Saturated fat
- 9.2 g
- Fiber
- 1.8 g
- Sodium
- 812.2 mg
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