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Ingredients
- 2 entrecote
- olivenolie
- 20 g parmesanost, skåret i stykker (3 cm)
- ½ skalotteløg (ca. 30 g)
- 30 g smør
- 10 g ekstra jomfruolivenolie
- 125 g brune champignoner
- 160 g risottoris (f.eks. Carnaroli, Arborio) 14-15 minutters kogetid
- 30 g hvidvin, tør
- 410 g vand
-
½
bouillonterning (0,5l), kød eller grøntsager
or ½ tsk bouillon, kød eller grøntsager - ½ tsk salt
- Nutrition
- per 1 portion
- Calories
- 4106 kJ / 981 kcal
- Protein
- 76 g
- Carbohydrates
- 69 g
- Fat
- 41 g
- Saturated Fat
- 17 g
- Fibre
- 21.9 g
- Sodium
- 882 mg
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