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Ingredients
- 300 g di castagne cotte e pelate + q.b.
- 30 g di olio extravergine di oliva
- 10 bacche di ginepro
- 1 cipolla in quarti
- 250 g di salsiccia
- 250 g di funghi porcini freschi
- 300 g di riso
- 100 g di vino bianco secco
- 1 cucchiaio di dado per brodo vegetale
- 650 g di acqua
- 1 cucchiaino di sale
- 100 g di panna da cucina
- Parmigiano reggiano grattugiato q.b.
- Nutrition
- per 1 porzione
- Calories
- 3138 kJ / 749 kcal
- Protein
- 17.5 g
- Carbohydrates
- 84 g
- Fat
- 36 g
- Fibre
- 2.5 g
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