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Ingredients
- 60 g de parmesan, coupé en morceaux
- 1 gousse d'ail
- 3 brins de persil frais, équeutés
- 25 g de beurre
- 80 g de crème fraîche épaisse, 30% m.g. min.
- 250 g de trompettes-de-la-mort fraîches
- 80 g d'oignon, coupé en deux
- 300 g de riz spécial risotto, type arborio ou carnaroli
- 100 g de vin blanc
- 1 cube de bouillon de volaille
- 2 pincées de sel, à ajuster en fonction des goûts
- 650 g d'eau
- Nutrition
- per 1 portion
- Calories
- 1960 kJ / 465.8 kcal
- Protein
- 13 g
- Carbohydrates
- 61.8 g
- Fat
- 16.8 g
- Fibre
- 3.2 g
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