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Ingredients
- 50 g di Parmigiano Reggiano a pezzi (3 cm)
- 50 g di scalogno a pezzi
- 30 g di olio extravergine di oliva
- 100 g di speck a cubetti
- 150 g di carciofi, mondati (300 g se da pulire) e a spicchi
- 320 g di riso Carnaroli
- 60 g di vino bianco secco
- 740 g di acqua calda (non bollente)
-
1
dado per brodo vegetale
or 1 cucchiaino colmo di dado per brodo vegetale - ½ - 1 cucchiaino di sale, a piacere
- 30 g di burro
- Nutrition
- per 1 porzione
- Calories
- 2199 kJ / 525.5 kcal
- Protein
- 17.8 g
- Carbohydrates
- 66.2 g
- Fat
- 22.9 g
- Saturated Fat
- 7.2 g
- Fibre
- 3 g
- Sodium
- 824.8 mg
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