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Ingredients
- 1 lime preferibilmente biologico
- 30 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 3 pesche pelate e a pezzi (2-3 cm)
- 1 gambo di sedano a pezzi
- 1 carota pelata e a pezzi (2 cm circa)
- ½ scalogno a metà
- 30 g di burro a pezzi
- 1 cucchiaino di sale
- 300 g di riso Carnaroli (cottura 16 minuti)
- 30 g di vino bianco secco
- 600 g di acqua
- 1 bustina di zafferano
- Nutrition
- per 1 porzione
- Calories
- 395 kcal / 1653 kJ
- Protein
- 9.1 g
- Fat
- 9 g
- Carbohydrates
- 69.4 g
- Fibre
- 3.1 g
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