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Ingredients
- 30 g di Parmigiano Reggiano, a pezzi (3 cm)
- 50 g di nocciole sgusciate
- 1 scalogno a pezzi
- 20 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 18 min.)
- 100 g di vino bianco
-
700
g di brodo vegetale
or 700 g di acqua + 1 cucchiaino colmo di dado per brodo vegetale fatto in casa - 100 g di Gorgonzola a pezzi (2-3 cm)
- 1 grappolo d'uva, gli acini a metà e privati dei semi
- 10 g di burro a pezzi
- Nutrition
- per 1 porzione
- Calories
- 2456 kJ / 587 kcal
- Protein
- 15.3 g
- Carbohydrates
- 75.8 g
- Fat
- 25.1 g
- Fibre
- 2.8 g
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