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Ingredients
- 40 g di Parmigiano Reggiano, a pezzi
- 200 g di porri a rondelle
- 50 g di burro
- 20 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 18 minuti)
- 60 g di vino bianco secco
- 200 g di finocchi, le foglie esterne, tagliate a listarelle (0.5x3 cm )
- 850 g di acqua
- 20 g di dado per brodo vegetale fatto in casa
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- Nutrition
- per 1 porzione
- Calories
- 1999.3 kJ / 477.8 kcal
- Protein
- 10.5 g
- Carbohydrates
- 67.8 g
- Fat
- 18.6 g
- Saturated Fat
- 8.8 g
- Fibre
- 3.5 g
- Sodium
- 291.3 mg
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