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Ingredients
- 40 g di Parmigiano Reggiano, a pezzi (3 cm)
- 2 spicchi di aglio senza l'anima
- 30 g di olio extravergine di oliva
- 300 g di funghi surgelati (scongelati e scolati dall'acqua)
- 130 g di mirtilli, lavati e asciugati
- 320 g di riso Roma (cottura 14 min.)
- 50 g di vino bianco secco
-
750
g di brodo vegetale
or 750 g di acqua + 1 cucchiaino colmo per brodo vegetale fatto in casa - 30 g di burro a pezzi
- Nutrition
- per 1 porzione
- Calories
- 1926 kJ / 460 kcal
- Protein
- 11.8 g
- Carbohydrates
- 66.6 g
- Fat
- 17.1 g
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