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Ingredients
- 80 g di scalogno a pezzi
- 30 g di olio extravergine di oliva
- 480 g di riso Carnaroli (cottura 14-16 minuti)
- 100 g di vino bianco secco
- 900 - 950 g di acqua
- 10 g di dado per brodo vegetale
- 300 g di pere, sbucciate e a dadini (1 cm)
- 200 g di Gorgonzola dolce a pezzi piccoli
- 70 g di gherigli di noci a pezzi
- 60 g di burro a pezzi
- 1 pizzico di sale (optional)
- Nutrition
- per 1 porzione
- Calories
- 2489.3 kJ / 595 kcal
- Protein
- 13.3 g
- Carbohydrates
- 70.6 g
- Fat
- 29.5 g
- Saturated Fat
- 5.7 g
- Fibre
- 3.3 g
- Sodium
- 282.7 mg
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