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Ingredients
- 35 g di cipolla a listarelle
- 350 g di asparagi verdi a pezzi (2 cm)
- 30 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 18 min.)
- 80 g di vino bianco secco
- 720 g di acqua
- 2 cucchiaini di sale
- 1 dado per brodo vegetale
- 20 g di burro
- Parmigiano reggiano grattugiato, a piacere
- Nutrition
- per 1 porzione
- Calories
- 1745.5 kJ / 417.2 kcal
- Protein
- 8.7 g
- Carbohydrates
- 66.8 g
- Fat
- 12.4 g
- Saturated Fat
- 4.1 g
- Fibre
- 5.3 g
- Sodium
- 1174.1 mg
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