Risoto de açafrão e mexilhão

Risoto de açafrão e mexilhão

4.6 36 ratings
Prep. 10 min
Total 45 min
4 doses

Ingredients

  • queijo parmesão
    50 g
  • caldo de legumes caseiro
    700 g
    700 g água, e 1 cubo de caldo de legumes
  • mexilhão limpo
    1000 g
  • cebola
    100 g
  • açafrão-da-índia
    1 c. chá de
  • manteiga
    60 g
  • concentrado de tomate
    15 g
  • vinho branco
    100 g
  • arroz p/ risoto
    320 g
  • Aneto q.b. p/ servir

Nutrition per 1 dose

Calories 673 kcal / 0 kJ
Protein 41 g
Fat 23 g
Carbohydrates 70 g

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