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Ingredients
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 30 g di scalogno a metà
- 2 filetti di acciuga sott'olio
- 30 g di olio extravergine di oliva
- 180 g di peperoni rossi a cubetti (1 cm)
- 320 g di riso per risotto (Carnaroli, Arborio cottura 14 minuti)
- 50 g di vino bianco
- 700 g di acqua
-
1
cucchiaino di sale
or 1 cucchiaino colmo di dado per brodo vegetale fatto in casa - 140 g di tonno in scatola, sgocciolato
- Nutrition
- per 1 porzione
- Calories
- 1786 kJ / 427 kcal
- Protein
- 16 g
- Carbohydrates
- 68 g
- Fat
- 12 g
- Fiber
- 1 g
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