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Risotto aux moules et algues, brochettes de saint-jacques et chorizo
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Ingredients
- 5 g d'algues wakamé séchées ou de mélange d'algues
- 40 g de parmesan, coupé en morceaux (3 cm)
- 100 g de vin blanc sec
- 500 g de moules fraîches, préalablement nettoyées
- 30 g d'échalotes
- 40 g de beurre
- 250 g de riz spécial risotto, type arborio ou carnaroli
- ½ c. à café de sel et 1-2 pincées, à ajuster en fonction des goûts
- 10 g d'huile d'olive
- 12 noix de saint-jacques
- 24 tranches de chorizo doux (5 mm d'épaisseur)
- 1 - 2 pincées de poivre moulu, à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 2515.8 kJ / 603.2 kcal
- Protein
- 23.5 g
- Carbohydrates
- 82.7 g
- Fat
- 18.5 g
- Saturated Fat
- 8.2 g
- Fibre
- 0.7 g
- Sodium
- 932.3 mg
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