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Ingredients
- 1 scalogno (30 g circa) a metà
- 30 g di olio extravergine di oliva
- 300 g di polpa di zucca a dadini (1 cm circa)
- 700 g di acqua
- 320 g di riso per risotto (Carnaroli, Arborio o Parboiled cottura 14 minuti)
- 1 cucchiaino colmo di sale
- 20 g di burro a pezzi
-
30
g di aceto balsamico
or 20 g di glassa di aceto balsamico - 60 g di Parmigiano reggiano in scaglie
- Nutrition
- per 1 porzione
- Calories
- 467 kcal / 1957 kJ
- Protein
- 12.7 g
- Fat
- 16.7 g
- Carbohydrates
- 71.8 g
- Fibre
- 2 g
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