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Ingredients
- 30 g di Parmigiano Reggiano, a pezzi
- 40 g di scalogno in quarti
- 200 g di radicchio rosso di Verona, le foglie lavate e asciugate + q.b.
- 40 g di olio extravergine di oliva
- 320 g di riso Carnaroli
- 150 g di vino rosso tipo Valpolicella
- 800 g di brodo vegetale caldo
- 1 pizzico di sale
- 10 g di burro
- Nutrition
- per 1 porzione
- Calories
- 882 kJ / 441 kcal
- Protein
- 9.3 g
- Carbohydrates
- 66.3 g
- Fat
- 15.4 g
- Fibre
- 2.4 g
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