Ingredients
- 80 g di porri
- 60 g di olio extravergine di oliva
- 200 g di piselli freschi
- 900 g di acqua
- 320 g di riso Carnaroli
- 60 g di vino bianco
- 1 ½ cucchiaino di dado per brodo vegetale
- 1 pizzico di sale
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