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Ingredients
- 30 g di cipolla a listarelle
- 200 g di asparagi verdi a pezzi (2 cm)
- 20 g di olio extravergine di oliva
- 160 g di riso Carnaroli (cottura 18 min.)
- 40 g di vino bianco secco
- 330 g di acqua
- 1 cucchiaino di sale
- ½ dado per brodo vegetale
- 10 g di burro
- Parmigiano reggiano grattugiato, a piacere
- Nutrition
- per 1 porzione
- Calories
- 1857 kJ / 444 kcal
- Protein
- 8.5 g
- Carbohydrates
- 68.2 g
- Fat
- 14.6 g
- Fibre
- 3 g
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