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Risottata com amêijoas e tomate-cereja
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Prep. 5 min
Total 30 min
4 doses
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Ingredients

  • salsa
    2 pés de
  • azeite
    20 g
  • alho
    1 dente de
  • chalota
    30 g
  • água mais q.b. p/ cozer
    500 g
  • amêijoa venus fresca e limpa
    1000 g
  • sal
    1 c. chá de
  • tomate-cereja cortado em metades
    100 g
  • pimenta
    1 pitada de
  • massa tipo farfalle
    350 g
  • Pinhão cru q.b. p/ servir

Difficulty

easy

Nutrition per 1 dose

Sodium 2098.6 mg
Protein 49.2 g
Energy 2598.6 kJ / 621.1 kcal
Fat 11.4 g
Fibre 3.6 g
Saturated Fat 1.7 g
Carbohydrates 77.5 g

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