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Ingredients
- 1 mazzetto di prezzemolo fresco le foglioline lavate ed asciugate
- 1500 g di acqua
- 3 cucchiaini di sale
- 1000 g di vongole spurgate (peso con le valve, vedere consiglio)
- 250 g di asparagi verdi freschi puliti
- 40 g di cipolla a pezzi
- 30 g di olio extravergine di oliva
- 320 g di riso per risotto (Carnaroli, Arborio o Parboiled cottura 14 minuti)
- 100 g di vino bianco secco
- Nutrition
- per 1 porzione
- Calories
- 401 kcal / 1678 kJ
- Protein
- 14 g
- Fat
- 10 g
- Carbohydrates
- 68 g
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