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Ingredients
- 1 rametto di rosmarino fresco gli aghi lavati
- 1 scalogno a metà
- 50 g di burro
- 300 g di funghi porcini freschi puliti e a pezzi
- 320 g di orzo perlato (cottura 10 minuti)
- 50 g di vino bianco secco
- 700 g di acqua
- 1 cucchiaino di sale
- 1 pizzico di pepe nero macinato fresco
- 30 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 397 kcal / 1661 kJ
- Protein
- 13.9 g
- Fat
- 14.2 g
- Carbohydrates
- 56.9 g
- Fibre
- 9.3 g
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