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Ingredients
- 1 scalogno (30 g circa)
- 20 g di olio extravergine di oliva
- 320 g di riso per risotto (es. Carnaroli, Arborio cottura 14-15 minuti)
- 60 g di vino bianco secco
- 700 g di acqua
-
1
dado per brodo di pesce (per 0,5 lt di brodo)
or 1 dado per brodo vegetale (dose per 0,5 l) - 1 cucchiaino di sale, a piacere
- 4 asparagi, mondati e a rondelle
- 100 g di yogurt greco senza zucchero
- 200 g di gamberetti freschi sgusciati ed eviscerati
- 20 g burro a pezzi
- 40 g di Parmigiano Reggiano grattugiato
- 4 cucchiaini di glassa di aceto balsamico
- Nutrition
- per 1 porzione
- Calories
- 1874 kJ / 448 kcal
- Protein
- 18.7 g
- Carbohydrates
- 66.6 g
- Fat
- 13.7 g
- Fibre
- 1.4 g
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