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Ingredients
- 20 g di scalogno
- 100 g di cavolo nero le foglie, lavate e asciugate, private della costa centrale
- 60 g di burro a pezzi
- 320 g di riso Carnaroli (cottura 15 minuti)
- 40 g di vino bianco secco
- 800 g di acqua
- ½ cucchiaino di dado per brodo vegetale (dose per 0,5 l)
- ¼ - ½ cucchiaino di sale
- 120 g di Taleggio a pezzi
- 100 g di Fontina a pezzi
- Nutrition
- per 1 porzione
- Calories
- 2353.3 kJ / 562.5 kcal
- Protein
- 18 g
- Carbohydrates
- 65.3 g
- Fat
- 27.6 g
- Saturated Fat
- 16 g
- Fibre
- 1.6 g
- Sodium
- 688.6 mg
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