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Ingredients
- 50 g Parmesan cheese, cut in pieces (3 cm)
- 500 g fennel bulb, fresh, thinly sliced and leaves
- 40 g unsalted butter
- 200 g water
- 2 pinches fine sea salt
- 100 g dry white wine
- 320 g Carnaroli rice (18 minute cooking time)
- 800 g chicken stock, hot
- Nutrition
- per 4 portions
- Calories
- 7164 kJ / 1712 kcal
- Protein
- 50.8 g
- Carbohydrates
- 260.8 g
- Fat
- 50 g
- Fibre
- 9.6 g
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