Brie, speck and walnut risotto

Brie, speck and walnut risotto

3.5 22 évaluations

Préparation 10min

Total 25min

4 portions

Ingrédients

eschalots
30 g
extra virgin olive oil
30 g
speck cut into cubes (1-2 cm)
70 g
Arborio rice
320 g
white wine
50 g
water
700 g
salt to taste
1 - 2 tsp
fresh ground black pepper to taste
⅛ - ¼ tsp
Brie cheese softened and cut into cubes (2-3 cm)
110 - 125 g
walnuts broken into pieces
20 g

Niveau

facile

Infos nut. par 1 portions

Sodium 1558.9 mg

Protides 15.7 g

Calories 2204 kJ / 524.8 kcal

Lipides 22.3 g

Fibre 2.2 g

Graisses saturées 9 g

Glucides 63.8 g

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Également présenté dans

Signature Risottos 9 Recettes
Australie et Nouvelle-Zélande

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