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Ingredients
- 400 g Fenchelknollen (ca. 400 g), Fenchelgrün abgezupft und Fenchelknollen in Stücken (ca. 2 cm)
- 50 g Parmesan, in Stücken
- 40 g Butter
- 1000 g Wasser
- 1 Prise Salz
- 320 g Risottoreis
- 100 g trockener Weißwein
-
1 ½
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 ½ Würfel Gemüsebrühe (für je 0,5 l)
- Nutrition
- per 1 Portion
- Calories
- 1791 kJ / 428 kcal
- Protein
- 13 g
- Carbohydrates
- 65 g
- Fat
- 13 g
- Fibre
- 2.4 g
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