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Ingredients
- 100 g di Parmigiano reggiano a pezzi (2-3 cm)
- 30 g di scalogno a pezzi
- 30 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 18 minuti)
- 100 g di peperone rosso, pulito e a listarelle
- 100 g di vino bianco secco
-
800
g di brodo vegetale
or 800 g di acqua calda + 2 cucchiaini di dado per brodo vegetale - ½ cucchiaino di sale
- 60 g di mandorle pelate
- 40 g di burro a tocchetti
- Nutrition
- per 1 porzione
- Calories
- 2768.5 kJ / 661.3 kcal
- Protein
- 206.8 g
- Carbohydrates
- 70.8 g
- Fat
- 31 g
- Saturated Fat
- 11.2 g
- Fibre
- 4.5 g
- Sodium
- 3191 mg
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