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Ingredients
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 40 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 490 g di acqua
- 200 g di funghi champignon freschi, puliti e in quarti
- 30 g di olio extravergine di oliva
- 20 g di cipolla
- 160 g di riso Carnaroli (cottura 17-18 minuti)
- 40 g di vino bianco
- 1 dado per brodo vegetale
- ½ cucchiaino di sale
- 10 g di burro
- 60 g di scamorza a cubetti (1 cm)
- Nutrition
- per 1 porzione
- Calories
- 2771 kJ / 662.5 kcal
- Protein
- 22.2 g
- Carbohydrates
- 69.8 g
- Fat
- 33.2 g
- Saturated Fat
- 13 g
- Fibre
- 2 g
- Sodium
- 851.8 mg
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