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Ingredients
- 50 g de parmesan, en morceaux (3 cm)
- 50 g d'oignons, coupés en deux
- 40 g d'huile d'olive
- 40 g de beurre
- 320 g de riz risotto (par ex. Carnaroli)
- 60 g de vin blanc
- 720 g d'eau
- 2 cubes de bouillon de légumes (pour 0,5l)
- 500 g d'asperges vertes, sans la base coriace, le reste coupé en tranches (5 mm)
- 100 g de jambon sec, en lanières
- 50 g d'amandes effilées
- 1 pincée de sel
- 90 g de lait acidulé
- 150 g de feuilles d'épinards miniatures frais
- Nutrition
- per 1 portion
- Calories
- 3008 kJ / 718 kcal
- Protein
- 26 g
- Carbohydrates
- 70 g
- Fat
- 36 g
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