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Ingredients
- 350 g di carote, pelate e a pezzi (2-3 cm)
- 30 g di Parmigiano Reggiano, a pezzi (2-3 cm)
- 30 g di scalogno a metà
- 1 rametto di rosmarino fresco, gli aghi lavati ed asciugati
- 30 g di olio extravergine di oliva
- 320 g di riso per risotto (Carnaroli o Arborio, cottura 14 minuti)
- 50 g di vino bianco secco
- 800 g di acqua
- 20 g di dado per brodo vegetale
- 150 g di caprino fresco
- olio di semi di arachide q.b.
- 2 pizzichi di pepe nero macinato
- Nutrition
- per 1 porzione
- Calories
- 2156.5 kJ / 515.5 kcal
- Protein
- 12.7 g
- Carbohydrates
- 72.8 g
- Fat
- 20.3 g
- Saturated fat
- 7.7 g
- Fiber
- 3.6 g
- Sodium
- 272.1 mg
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