Risotto with Parmesan

Name: Risotto with Parmesan
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 8 portions
Ingredients: 1600 g water; 2 stock cubes (for 0.5 l each); 80 g Parmesan cheese; 60 g shallots; 20 g extra virgin olive oil; 80 g unsalted butter; 640 g risotto rice; 120 g dry white wine; 1 - 2 tsp fine sea salt

4.2 ( 6 valoraciones )

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Dificultad medio

Tiempo de preparación 30min

Tiempo total 40min

Porciones 8 portions

Ingredientes

1600 g water
2 stock cubes (for 0.5 l each) meat or vegetable, crumbled
o 2 heaped tsp stock paste, homemade meat or vegetable
80 g Parmesan cheese cut in pieces (2 cm)
60 g shallots halved
20 g extra virgin olive oil
80 g unsalted butter diced
640 g risotto rice (e.g. Carnaroli, Arborio), 14-15 minutes cooking time
120 g dry white wine
1 - 2 tsp fine sea salt to taste

Inf. nutricional: por 1 portion
Calorías: 433 kcal / 1812 kJ
Proteína: 9 g
Grasa: 15 g
Carbohidratos: 63 g
Fibra: 1.8 g
Grasa saturada: 8 g
Sodio: 1006 mg