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Ingredients
- 30 g di Parmigiano reggiano
- 70 g di formaggio Castelmagno a pezzi
- 20 g di scalogno
- 100 g di cavolo nero le foglie, lavate e asciugate, private della costa centrale
- 50 g di burro
- 160 g di riso Carnaroli (cottura 15 minuti)
- 30 g di vino bianco secco
- 380 g di acqua
- ½ cucchiaino di dado per brodo vegetale (dose per 0,5 l)
- ¼ - ½ cucchiaino di sale
- Nutrition
- per 1 porzione
- Calories
- 2874 kJ / 687 kcal
- Protein
- 22 g
- Carbohydrates
- 69.5 g
- Fat
- 38 g
- Fibre
- 1 g
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