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- 40 g Parmesan cheese, cut in pieces (2 cm)
- 20 g fresh parsley, cut in pieces
- 20 g olive oil
- 60 g onions, quartered
- 300 g fresh mushrooms
- 200 g dry white wine
- 250 g risotto rice (e.g. arborio)
- 450 g boiling water
- 1 vegetable stock cube (for 0.5 l)
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 60 g water, hot
- 20 g unsalted butter
- per 1 portion
- 1546 kJ / 370 kcal
- 10 g
- 52 g
- 14 g
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