cupoletta di riso carnaroli con zucca e funghi porcini Recipe


Cook Eat Share
40 mins (cooking 40)
1 ingredients
4 porzioni


Categories:  italian ,
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Ingredients

  • riso cannaroli 300 g.
  • zucca 260 g.
  • funghi porcini 200 g
  • cipolla rossa 1 (piccola)
  • brodo vegetale 1 l.
  • vino bianco 1 bicchiere
  • olio exstravergine di oliva
  • sale qb
  • pepe qb
  • prezzemolo qb

Nutrition

Serving Size (0.0 g)
Servings 4
Amount per Serving
Calories 0.0 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0 0.0%
Saturated Fat 0.0 0.0%
Trans Fat 0.0 %
Cholesterol 0.0 0.0%
Sodium 0.0 0.0%
Total Carbohydrate 0.0 0.0%
Dietary Fiber 0.0 0.0%
Sugars 0.0 %
Protein 0.0 0.0%
Vitamin A 0.0% Vitamin C 0.0%
Calcium 0.0% Iron 0.0%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 

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