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Ingredients
- 50 g de parmesan en morceaux (3 cm)
- 50 g d'oignons coupés en deux
- 40 g d'huile d'olive
- 40 g de beurre
- 320 g de riz risotto, tout type (par ex. Carnaroli)
- 60 g de vin blanc
- 720 g d'eau
- 2 cubes de bouillon de légumes (pour 0,5l)
- 500 g d'asperges vertes sans la base coriace, le reste coupé en tranches (5 mm)
- 100 g de jambon cru en lanières
- 50 g d'amandes effilées
- 1 pincée de sel
- 150 g de pousses d'épinard frais
- 90 g de lait acidulé
- Nutrition
- per 1 portion
- Calories
- 718 kcal / 3008 kJ
- Protein
- 26 g
- Fat
- 36 g
- Carbohydrates
- 70 g
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