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Ingredients
- 80 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 300 g di porro a rondelle sottili
- 50 g di burro freddo a pezzi
- 320 g di riso Carnaroli (cottura 17 minuti)
- 100 g di vino bianco
- 150 g di mela acidula senza buccia ed a pezzi (1 cm)
- 850 g di acqua
- 1 dado per brodo vegetale
- 1 cucchiaio di sciroppo di tamarindo
- Nutrition
- per 1 porzione
- Calories
- 1979 kJ / 473 kcal
- Protein
- 13.9 g
- Carbohydrates
- 71.9 g
- Fat
- 16.5 g
- Fibre
- 3.7 g
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