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Risotto ai broccoli con parmigiano reggiano alle nocciole
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Ingredients
- 50 g di Parmigiano reggiano, a pezzi
- 50 g di nocciola
- 1 - 2 spicchi di aglio, a metà
- 60 g di cipolla, a metà
- 40 g di burro, non salato
-
30
g di bacche di crespino (optional)
or 30 g di albicocche secche, denocciolate, tritate finemente (optional) - 1 broccoli (circa 500 g)
- 250 g di riso per risotto
- 650 g di acqua
-
100
g di vino bianco
or 100 g di acqua - 1 cucchiaino di sale
- pepe, macinato fresco
-
2
cucchiaini di dado per brodo vegetale
or 1 cubetto di dado per brodo vegetale (per 0,5 l) - pepe, macinato fresco, per cospargere
- Nutrition
- per 1 porzione
- Calories
- 2159 kJ / 515 kcal
- Protein
- 16 g
- Carbohydrates
- 61 g
- Fat
- 21 g
- Fibre
- 8 g
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