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Ingredients
- 100 g di Parmigiano Reggiano, a pezzi
- 60 g di scalogno a metà
- 30 g di olio extravergine di oliva
- 480 g di riso Carnaroli (cottura 16 minuti)
- 350 g di polpa di zucca a dadini (0,5 cm circa)
- 850 - 900 g di acqua
- 12 g di dado per brodo vegetale
- 50 g di burro a pezzi
- Nutrition
- per 1 porzione
- Calories
- 1888.7 kJ / 451.5 kcal
- Protein
- 11.8 g
- Carbohydrates
- 67 g
- Fat
- 17 g
- Saturated Fat
- 8 g
- Fibre
- 0.9 g
- Sodium
- 115.8 mg
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