Gluten Free Mushroom Risotto

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

11.4g

Energy (kJ)

1808kJ

Energy (kcal)

428kcal

Carbohydrate incl. fibre (g)

72.0g

Carbohydrate excl. fibre (g)

69.9g

Sugar (g)

3.1g

Fibre (g)

2.0g

Fat (g)

11.7g

Saturated fat (g)

7.0g

Unsaturated fat (g)

3.4g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.3g

Cholesterol (mg)

28mg

Sodium (mg)

606mg

Salt (g)

1.52g

Vitamin A (IU)

369IU

Vitamin C (mg)

2.9mg

Calcium (mg)

140mg

Iron (mg)

0.54mg

Potassium (mg)

490mg

Total

45.6g

7232kJ

1711kcal

287.9g

279.7g

12.5g

8.2g

46.9g

27.9g

13.5g

11.5g

1.6g

1.3g

113mg

2424mg

6.06g

1476IU

11.5mg

562mg

2.14mg

1960mg

Ingredients
Cook

1 Knorr Mushroom Stock Pot dissolved in 1 litre boiling water
300 g risotto rice
25 g dried porcini mushrooms
250 g chestnut mushrooms, sliced
1 onion, diced
1 clove garlic, finely chopped
40 g butter
40 g Parmesan cheese, grated
1 tbsp chopped parsley
Freshly ground black pepper