Risotto
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INGREDIENTS
- Gorgonzola
- Panna
- Funghi
- Scalogno
- Sedano
- Carota
- Burro
- Parmigiano
- Brodo veg
- Pepe
- Vino bianco
INSTRUCTIONS
Rrifolare i funghi.
Scaldare a bagnomaria gorgonzola e unire la panna.
Unire nel mixer la miscela gorgonzola-panna,i funghi e un po' di brodo e macinare a lungo.
Soffriggere in evo lo scalogno col sedano e la carota tritati finissimi.
Tostare il riso e sfumare col vino,poi aggiungere il soffrittone terminare la cottura col brodo.
Verso fine cottura aggiungere il mix tritato precedentemente e il pepe.
Lasciare riposare il riso per due minuti col burro e poi mantecare all onda col parmigiano. Impiattare e macinare poco pepe sopra
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (163g) | ||
| Recipe Makes: 1 | ||
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| Calories: 616 | ||
| Calories from Fat: 422 (69%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 46.9g | 63 % | |
| Saturated Fat 29.8g | 149 % | |
| Monounsaturated Fat 13g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 129mg | 40 % | |
| Sodium 2346.4mg | 81 % | |
| Potassium 352.8mg | 9 % | |
| Total Carbohydrate 4.7g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 4.7g | ||
| Protein 43.5g | 62 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 616
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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