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Ingredients
- 1350 g di acqua
- 1 pizzico di sale
- 350 g di asparagi verdi puliti
- 40 g di Parmigiano reggiano a pezzi
- 50 g di olio extravergine di oliva
- 150 g di mascarpone
- ½ cucchiaino di sale
- 1 scalogno in quarti
- 320 g di riso Carnaroli (cottura 17-18 minuti)
- 50 g di vino bianco
- 1 cucchiaino di dado per brodo vegetale
- Nutrition
- per 1 porzione
- Calories
- 627 kcal / 2623 kJ
- Protein
- 14.3 g
- Fat
- 33.3 g
- Carbohydrates
- 67.5 g
- Fibre
- 2.7 g
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