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Ingredients
- 1 bouquet de persil frais
- 30 g d'échalotes
-
300
g de cèpes frais coupés en morceaux
or 40 g de champignons déshydratés préalablement réhydratés et essorés - 30 g d'huile d'olive
- 320 g de riz spécial risotto, type arborio (14 min de cuisson)
- 60 g de vin blanc sec
- 800 g d'eau
-
1
c. à café de sel
or 1 c. à café bombée de fond de viande maison - 30 g de beurre coupé en morceaux
- Nutrition
- per 1 portion
- Calories
- 444 kcal / 1861 kJ
- Protein
- 8.1 g
- Fat
- 14.4 g
- Carbohydrates
- 69.5 g
- Fibre
- 2.1 g
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