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Ingredients
- 40 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 200 g di polpa di zucca a pezzi (2-3 cm)
- 150 g di carote, pelate a pezzi (2-3 cm)
- 1 cucchiaino raso di zenzero in polvere (optional)
-
1
cucchiaino di foglie di salvia secca
or 2 foglie di salvia fresca - 1 cucchiaino di sale
- 20 g di olio extravergine di oliva
- 40 g di burro freddo a pezzi
- 320 g di riso Carnaroli (cottura 17 minuti)
- 100 g di vino bianco
- 700 g di acqua
- 1 dado per brodo vegetale (dose per 0,5 l)
- Nutrition
- per 1 porzione
- Calories
- 1870 kJ / 447 kcal
- Protein
- 9.7 g
- Carbohydrates
- 69 g
- Fat
- 16.6 g
- Fibre
- 0 g
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