Risotto aux bolets

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Prep. 15 min
Total 45 min
4 portions

Ingredients

  • de bolets, séchés
    25 g
  • d'eau chaude
    200 g
  • de parmesan en morceaux (2-3 cm)
    100 g
  • oignon coupé en deux
    1
  • d'huile d'olive
    40 g
  • de riz risotto, tout type (p.ex. Arborio ou Vialone) (temps de cuisson 20 min.)
    250 g
  • de vin blanc
    100 g
  • de bouillon de légumes chaud
    750 g

Nutrition per 1 portion

Calories 480.3 kcal / 2009.5 kJ
Protein 14.5 g
Fat 16.9 g
Carbohydrates 62.6 g
Fibre 1.9 g

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