Receptbok 2008 - page 22

MED SPARRIS OCH VITLÖK

2 pkt saffran (1 gr)

7 ½ dl grönsaksbuljong

2 msk smör

2 msk olivolja

1 st gul lök

225 gr avorioris

3 dl vitt vin

225 gr grön sparris

2 st vitlöksklyftor

75 gr parmesanost

RISOTTO

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