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Ingredients
- 30 g di olio extravergine di oliva
- 60 g di cipolla in quarti
- 250 g di zucca, la polpa a dadini (2 cm)
- 320 g di riso per risotto (Carnaroli o Arborio cottura 15/16 minuti)
- 700 g di acqua
-
1
cucchiaino di sale
or 1 cucchiaino colmo di dado per brodo vegetale - 100 g di Taleggio a cubetti (1 cm)
- 30 g di burro
- Nutrition
- per 1 porzione
- Calories
- 2114.3 kJ / 505.3 kcal
- Protein
- 11.1 g
- Carbohydrates
- 69 g
- Fat
- 20.2 g
- Saturated Fat
- 9.1 g
- Fibre
- 0.6 g
- Sodium
- 801.9 mg
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