Risotto ai peperoni
TM6 TM5

Risotto ai peperoni

4.5 (10 ratings)

Ingredients

  • 40 g di cipolla a pezzi
  • 30 g di olio extravergine di oliva
  • 200 g di peperoni rossi, puliti e a listarelle (1 cm)
  • 320 g di riso Carnaroli (cottura 18 minuti)
  • 50 g di vino bianco
  • 700 g di acqua
  • 10 g di dado per brodo vegetale
    or 5 g di sale + q.b.
  • 30 g di burro

Nutrition
per 1 porzione
Calories
1788.5 kJ / 427.5 kcal
Protein
7.3 g
Carbohydrates
66.4 g
Fat
14.5 g
Saturated Fat
5.3 g
Fibre
4.5 g
Sodium
11.4 mg

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