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Ingredients
- 670 g d'eau
- 300 g de champignons de Paris frais coupés en 4
- 50 g d'huile d'olive
- 50 g d'oignon coupé en deux
- 2 gousses d'ail
- 320 g de riz spécial risotto de type carnaroli
- 100 g vin blanc
- 1 cube de bouillon de légumes
- 5 g de sel
- 300 g de crevettes crues surgelées, décortiquées
- 50 g de beurre en cubes
- 50 g de parmesan râpé
- 2 c. à café de persil frais finement haché (optional)
- 2 c. à café de basilic frais
- Nutrition
- per 1 portion
- Calories
- 635.5 kcal / 2658.7 kJ
- Protein
- 23 g
- Fat
- 27.2 g
- Carbohydrates
- 69.4 g
- Fibre
- 1 g
- Saturated Fat
- 11.2 g
- Sodium
- 1096.3 mg
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