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Ingredients
- 40 g di Parmigiano Reggiano, a pezzi (3 cm)
- 40 g di cipollotto in quarti
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 40 g di olio extravergine di oliva
- 150 g di carciofi mondati (300 g se da pulire) a spicchi
- 320 g di riso Carnaroli (cottura 14-15 minuti)
- 60 g di vino bianco secco
- 740 g di acqua
-
1
dado per brodo vegetale (dose per 0,5 l)
or 1 cucchiaino colmo di dado per brodo vegetale fatto in casa - ½ - 1 cucchiaino di sale, a piacere
- 150 g di gamberetti sgusciati
- Nutrition
- per 1 porzione
- Calories
- 1812 kJ / 433 kcal
- Protein
- 16.1 g
- Carbohydrates
- 65.8 g
- Fat
- 13.5 g
- Fibre
- 3.1 g
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