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Ingredients
- 30 g di Parmigiano Reggiano a pezzi
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 40 g di cipollotti a pezzi
-
50
g di pancetta affumicata a cubetti
or 50 g di cubetti di prosciutto crudo a cubetti - 30 g di olio extravergine di oliva
- 200 g di riso tipo Vialone nano
- 700 g di brodo vegetale caldo + q.b.
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 350 g di piselli surgelati, decongelati
- 20 g di burro a tocchetti
- Nutrition
- per 1 porzione
- Calories
- 1866 kJ / 446 kcal
- Protein
- 17.2 g
- Carbohydrates
- 47 g
- Fat
- 21 g
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