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Risotto Primavera

Risotto goes well with so many different veggies – so why not make the most of the asparagus season with this delicious recipe? For an extra flourish, sprinkle pine nuts on top just before serving.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 46 grams Knorr Herb Infusion Pot (2 pots to serve 8)
  • 1.5 litres water
  • 2 tbsp olive oil
  • 4 slices of pancetta or smoked bacon, cut into small pieces
  • 1 medium onion, chopped finely
  • 500 g Arborio rice or other short grain rice
  • 180 g fresh or frozen peas, defrosted
  • 2 bunches of green or white asparagus, peeled if necessary and cut into pieces
  • 20 grams Parmesan or Pecorino cheese
  • 100 ml white wine

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

7.6g

Energy (kJ)

1339kJ

Energy (kcal)

320kcal

Carbohydrate incl. fibre (g)

53.7g

Carbohydrate excl. fibre (g)

50.5g

Sugar (g)

1.1g

Fibre (g)

3.2g

Fat (g)

6.9g

Saturated fat (g)

2.0g

Unsaturated fat (g)

3.3g

Monounsaturated fat (g)

2.8g

Polyunsaturated fat (g)

0.5g

Trans fat (g)

0.0g

Cholesterol (mg)

5mg

Sodium (mg)

166mg

Salt (g)

0.41g

Vitamin A (IU)

222IU

Vitamin C (mg)

7.1mg

Calcium (mg)

58mg

Iron (mg)

3.68mg

Potassium (mg)

165mg

Total

61.0g

10710kJ

2562kcal

429.3g

403.8g

9.0g

25.5g

54.9g

15.7g

26.2g

22.2g

4.0g

0.0g

37mg

1331mg

3.32g

1772IU

57.0mg

462mg

29.40mg

1324mg