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Ingredients
- 50 g di Parmigiano Reggiano, a pezzi
- 30 g di scalogno
- 40 g di burro
- 200 g di funghi champignon a pezzi (2 cm)
- 360 g di riso Carnaroli
- 100 g di vino bianco
- 800 g di brodo vegetale
- Nutrition
- per 1 porzione
- Calories
- 2047 kJ / 489.8 kcal
- Protein
- 13 g
- Carbohydrates
- 79.8 g
- Fat
- 13.3 g
- Saturated Fat
- 7.3 g
- Fibre
- 4.3 g
- Sodium
- 27.5 mg
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