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Ingredients
- 40 g di olio extravergine di oliva
- 350 g di petto d'anatra senza pelle a cubetti (2 cm)
- 70 g di cipolla in quarti
- 320 g di riso Carnaroli (cottura 15 min.)
- 50 g di vino bianco
-
650
g di brodo vegetale
or 650 g di acqua + 1 cucchiaio colmo di dado per brodo vegetale fatto in casa - 1 arancia
- 20 g di burro
- maggiorana q.b.
- Nutrition
- per 1 porzione
- Calories
- 2125 kJ / 508 kcal
- Protein
- 26 g
- Carbohydrates
- 66.2 g
- Fat
- 15.2 g
- Fibre
- 1.1 g
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