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Ingredients
- 20 g di nocciole sgusciate e tostate
- 30 g di scalogno
- 30 g di olio extravergine di oliva + 2 cucchiai
- 200 g di radicchio rosso di Verona a listarelle
- 320 g di riso Carnaroli (cottura 18 minuti)
- 120 g di vino rosso
- 800 g di acqua
- 1 dado per brodo vegetale
- 1 cucchiaino di sale
- 1 rametto di rosmarino fresco intero
- 250 g di mele
- 1 pizzico di pepe bianco macinato
- Nutrition
- per 1 porzione
- Calories
- 419 kcal / 1753 kJ
- Protein
- 6.9 g
- Fat
- 8.6 g
- Carbohydrates
- 72.8 g
- Fibre
- 3.7 g
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