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Ingredients
- 40 g di Parmigiano Reggiano a pezzi (2-3 cm)
Salsa al Roquefort
- 50 g di latte
- 200 g di formaggio roquefort sbriciolato
- 1 tuorlo
Risotto alla zucca
- 60 g di olio extravergine di oliva
- 300 g di zucca a pezzi (2-3 cm)
- 3 cucchiaino di sale
- 1 pizzico di pepe nero macinato
- 1 cucchiaino di rosmarino secco in polvere
- 320 g di riso Carnaroli, cottura 17 minuti
- 100 g di vino bianco
- 700 g di acqua
- 30 g di burro freddo a pezzi (1-2 cm)
- 1 rametto di rosmarino fresco (optional)
- Nutrition
- per 1 porzione
- Calories
- 2084 kJ / 498.1 kcal
- Protein
- 15.1 g
- Carbohydrates
- 46.5 g
- Fat
- 27.4 g
- Saturated Fat
- 12.3 g
- Fibre
- 2.5 g
- Sodium
- 1869.9 mg
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