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Ingredients
- 40 g Parmesan cheese cut in pieces (2 cm)
- 1 shallot (approx. 30 g)
- 10 g extra virgin olive oil
- 40 g unsalted butter diced
- 320 g risotto rice (e.g. carnaroli, Arborio), 14-15 minutes cooking time (see tip)
- 60 g dry white wine
- 820 g water
-
1
stock cube (for 0.5 l) meat or vegetable, crumbled
or 1 heaped tsp stock paste, homemade meat or vegetable - ½ - 1 tsp fine sea salt to taste
- Nutrition
- per 1 portion
- Calories
- 433 kcal / 1812 kJ
- Protein
- 9 g
- Fat
- 15 g
- Carbohydrates
- 63 g
- Fibre
- 1.8 g
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