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Ingredients
- 4 - 5 di prezzemolo fresco, le foglioline lavate ed asciugate
- 10 g di scorza di limone, preferibilmente biologico (senza la parte bianca)
- 65 g di burro
- 200 g di filetti di sogliola a pezzetti, (senza pelle e senza lische)
- 50 g di succo di limone, spremuto fresco e filtrato
- 1 scalogno a metà
- 20 g di olio extravergine di oliva
- 320 g di riso Carnaroli
- 70 g di vino bianco secco
- 800 g di acqua
- 1 cucchiaio di dado per brodo vegetale
- 1 pizzico di sale (optional)
- Nutrition
- per 1 porzione
- Calories
- 2058 kJ / 492 kcal
- Protein
- 14.6 g
- Carbohydrates
- 66.1 g
- Fat
- 20.1 g
- Saturated Fat
- 8.9 g
- Fibre
- 1.1 g
- Sodium
- 264.2 mg
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