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Ingredients
- 50 g di Parmigiano Reggiano a pezzi
- 25 g di olio extravergine di oliva
- 300 g di luganega spellata, a pezzi (3 cm)
- 30 g di cipolla bianca a pezzi
- 40 g di burro
- 320 g di riso Carnaroli
- 60 g di vino rosso
- 820 g di acqua
- 1 cucchiaino di dado per brodo vegetale
- ½ - 1 cucchiaino di sale
- Nutrition
- per 1 porzione
- Calories
- 2895 kJ / 692 kcal
- Protein
- 21.2 g
- Carbohydrates
- 65.3 g
- Fat
- 38.4 g
- Fibre
- 0.9 g
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