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Ingredients
- 100 g de parmesan coupé en morceaux (3 cm)
- 60 g d'échalotes (env. 30 g)
- 40 g de beurre
- 10 g d'huile d'olive extra vierge
- 320 g de riz spécial risotto (Carnaroli, Arborio par ex.), 14-15 minutes de cuisson (voir "Conseil(s)")
- 10 g de vin blanc sec (optional)
- 680 g d'eau
- 150 g d'olives vertes dénoyautées coupées en deux
- le zeste d'½ citron jaune non traité
-
1
cube de bouillon de volaille de viande ou de légumes
or 1 c. à café bombée de fond de viande maison ou de fond de légumes, - ½ - 1 c. à café de sel à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 548.5 kcal / 2297 kJ
- Protein
- 15.3 g
- Fat
- 25.5 g
- Carbohydrates
- 63.5 g
- Fibre
- 4 g
- Saturated Fat
- 11.8 g
- Sodium
- 1645.3 mg
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