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Ingredients
- 1 mazzetto di prezzemolo (circa 20 g), le foglioline lavate e asciugate
- 100 g di Parmigiano reggiano a pezzi (2 cm)
- 20 g di olio di oliva
- 300 g di riso per risotto (cottura 20 min.)
- 100 g di vino rosso
- 80 g di concentrato di pomodoro
- 750 g di acqua
- 100 g di panna intera
- 1 ½ cucchiaino di sale
- 4 pizzichi di pepe macinato
- Nutrition
- per 1 porzione
- Calories
- 491 kcal / 2061 kJ
- Protein
- 15 g
- Fat
- 20 g
- Carbohydrates
- 62 g
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