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Ingredients
- 1 mazzetto di prezzemolo fresco le foglioline lavate ed asciugate
- 50 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 730 g di acqua
- 300 g di funghi champignon freschi puliti e in quarti
- 40 g di olio extravergine di oliva
- 40 g di cipolla
- 250 g di salsiccia fresca, spellata e a pezzi (2 cm)
- 320 g di riso Carnaroli (cottura 17-18 minuti)
- 60 g di vino bianco
- 1 dado per brodo vegetale
- 1 cucchiaino di sale
- 25 g di burro
- Nutrition
- per 1 porzione
- Calories
- 726 kcal / 3057 kJ
- Protein
- 22.2 g
- Fat
- 40.6 g
- Carbohydrates
- 66.4 g
- Fibre
- 2.9 g
- Saturated Fat
- 68.9 g
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