Risotto with Parmesan cheese
TM6 TM5 TM31

Risotto with Parmesan cheese

4.2 ( 30 ratings )

Ingredients

  • 40 g Parmesan cheese cut in pieces (3 cm)
  • 1 shallot (approx. 30 g)
  • 40 g butter
  • 10 g extra virgin olive oil
  • 320 g risotto rice (e.g. Carnaroli, Arborio), 14-15 minutes cooking time (see tip)
  • 60 g dry white wine
  • 820 g water
  • 1 stock cube (for 0.5 l) meat or vegetable
    or 1 heaped tsp stock paste, homemade meat or vegetable
  • ½ - 1 tsp salt to taste

Nutrition
per 1 portion
Calories
433 kcal / 1812 kJ
Protein
9 g
Fat
15 g
Carbohydrates
63 g
Fibre
1.8 g

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