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Ingredients
- 60 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 20 g di burro
- 160 g di pancetta affumicata a cubetti
- 80 g di cipolla bianca in quarti
- 200 g di foglie di spinaci freschi lavate
- 20 g di prezzemolo fresco lavato e intero
- 2 pizzichi di noce moscata in polvere
- 20 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 17 minuti)
- 50 g di vino bianco
- 800 g di acqua
-
1
dado per brodo vegetale
or 1 cucchiaino colmo di sale
- Nutrition
- per 1 porzione
- Calories
- 2356 kJ / 563 kcal
- Protein
- 20.9 g
- Carbohydrates
- 67 g
- Fat
- 25.3 g
- Fibre
- 2.2 g
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