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Ingredients
- 50 g de bâtonnets salés
- 5 brins de thym, frais dont 3 brins effeuillés
- 800 g d'eau
- 25 g de bolets, séchés (bio)
- 2 cubes de bouillon de bolets (pour 0,5 l chacun)
- 80 g d'oignons coupés en deux
- 1 gousse d'ail
- 1 c. à soupe de beurre
- 300 g de riz risotto, tout type (cuisson 20 minutes)
- 100 g de vin blanc, sec
- 200 g de fromage de Brie
- Nutrition
- per 1 portion
- Calories
- 538 kcal / 2247 kJ
- Protein
- 17 g
- Fat
- 19 g
- Carbohydrates
- 72 g
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