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Ingredients
- 40 g di cipolla a pezzi
- 30 g di olio extravergine di oliva
- 200 g di peperoni rossi, puliti e a listarelle (1 cm)
- 320 g di riso Carnaroli (cottura 18 minuti)
- 50 g di vino bianco
- 700 g di acqua
-
10
g di dado per brodo vegetale
or 5 g di sale + q.b. - 30 g di burro
- Nutrition
- per 1 porzione
- Calories
- 1788.5 kJ / 427.5 kcal
- Protein
- 7.3 g
- Carbohydrates
- 66.4 g
- Fat
- 14.5 g
- Saturated Fat
- 5.3 g
- Fibre
- 4.5 g
- Sodium
- 11.4 mg
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