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- 40 g Parmesan cheese, cut in pieces (2 cm)
- 20 g fresh parsley, cut in pieces
- 20 g olive oil
g onions, quartered
or shallots, halved
- 300 g fresh mushrooms
- 200 g dry white wine
- 250 g risotto rice (e.g. arborio, Carnaroli)
- 450 g boiling water
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled
- ½ tsp salt
- ¼ tsp ground black pepper
- 60 g water, hot
- 20 g unsalted butter, diced
- per 1 portion
- 1715.6 kJ / 410 kcal
- 10.5 g
- 55.5 g
- 12.3 g
- Saturated Fat
- 5.1 g
- 1.2 g
- 389.2 mg
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