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Ingredients
- 50 g di Parmigiano Reggiano a pezzi
- 250 g di castagne cotte e pelate
- 30 g di olio extravergine di oliva
- 1 cipolla in quarti
- 320 g di riso Carnaroli (17/18 minuti di cottura)
- 100 g di vino bianco secco
-
2
cucchiai di dado per brodo vegetale
or 2 dadi per brodo vegetale - 800 g di acqua
- 20 g di burro
- Nutrition
- per 1 porzione
- Calories
- 2177.8 kJ / 520.5 kcal
- Protein
- 11.5 g
- Carbohydrates
- 82.6 g
- Fat
- 16.4 g
- Saturated Fat
- 6 g
- Fibre
- 4.5 g
- Sodium
- 105.9 mg
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