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Gluten Free Mushroom Risotto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

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

  • 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