Wild Mushroom Risotto & Crisp Parmesan
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
53.4g
Energy (kJ)
5562kJ
Energy (kcal)
1329kcal
Carbohydrate incl. fibre (g)
147.9g
Carbohydrate excl. fibre (g)
136.4g
Sugar (g)
7.8g
Fibre (g)
11.5g
Fat (g)
52.2g
Saturated fat (g)
19.1g
Unsaturated fat (g)
29.6g
Monounsaturated fat (g)
21.3g
Polyunsaturated fat (g)
7.9g
Trans fat (g)
0.1g
Cholesterol (mg)
68mg
Sodium (mg)
2487mg
Salt (g)
6.20g
Vitamin A (IU)
3713IU
Vitamin C (mg)
14.3mg
Calcium (mg)
1295mg
Iron (mg)
10.23mg
Potassium (mg)
859mg
Total
106.7g
11124kJ
2658kcal
295.7g
272.7g
15.6g
23.0g
104.5g
38.3g
59.1g
42.6g
15.7g
0.1g
137mg
4973mg
12.40g
7426IU
28.5mg
2591mg
20.46mg
1719mg
For the crisp
- 100 grams fresh Parmesan cheese
- 10 grams white flour
- 20 ml sunflower oil
For the risotto
- 250 grams wild mushrooms (sliced & cleaned with a small brush)
- 2 tbsps sunflower oil
- 2 shallots peeled and diced
- 1/2 tsp fresh chopped thyme
- 1 clove garlic peeled and crushed
- 300 grams Arborio rice
- 1 Knorr Chicken Stock Pot
- 100 ml white wine
- 1 litre water
- 80 grams baby spinach leaves
- 2 tablespoons fresh tarragon chopped
- 100 grams Parmesan cheese
- cirsp lettuce leaves to serve
- salt and pepper