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Ingredients
- 50 g di Parmigiano Reggiano, a pezzi
- 2 uova
- 30 scalogno, a listerelle
- 350 g di asparagi bianchi freschi, puliti e a tocchetti (1 cm)
- 30 g di olio extravergine di oliva
- 320 g di riso per risotto (Carnaroli o Arborio, cottura 17 minuti)
- 50 g di vino bianco secco
- 750 g di acqua + q.b.
- 15 g di dado per brodo vegetale
- 25 g di burro
- Nutrition
- per 1 porzione
- Calories
- 2096 kJ / 501 kcal
- Protein
- 16.3 g
- Carbohydrates
- 67.7 g
- Fat
- 19.2 g
- Saturated fat
- 7.5 g
- Fiber
- 2.6 g
- Sodium
- 136.5 mg
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