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Minestra di riso integrale con verdure e Parmigiano
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Ingredients
- 1 rametto di prezzemolo fresco, le foglioline lavate ed asciugate
- 150 g cipolla a pezzi
- 150 g di porro a rondelle
- 30 g di olio extravergine di oliva
- 20 g di concentrato di pomodoro
- 1000 g di acqua
- 1 pizzico di sale
- 300 g di riso integrale (cottura 40-50 minuti)
- 500 g di sedano rapa a cubetti (1 cm)
- 200 g di Parmigiano Reggiano stagionato 24 mesi a cubetti (1 cm)
- Nutrition
- per 1 porzione
- Calories
- 1573 kJ / 376 kcal
- Protein
- 17.1 g
- Carbohydrates
- 48.8 g
- Fat
- 14.7 g
- Fiber
- 1.6 g
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