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Wild Mushroom Risotto & Crisp Parmesan

A creamy risotto using no cream just a Knorr chicken stockpot, finished with pan fried wild mushrooms, grated parmesan and a parmesan crisp.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

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


  • 1 To make the crisp, mix the cheese, flour and oil together and spread on baking mat evenly.
  • 2 Bake in the oven at 180 degrees for 5 minutes before removing and leaving to cool while you prepare the remainder of the dish.
  • 3 Heat the sunflower oil in a heavy large sauce pot, add the shallots, garlic and thyme and cook over a low heat for a few minutes.
  • 4 Add the rice and stir until it is coated with the oil and then add half a glass of white wine.
  • 5 Add the hot stock, ladle by ladle allowing each to be absorbed before adding the next.
  • 6 Continue cooking on a low heat until all the liquid is absorbed. This should take about 15-18 mins.
  • 7 Toss the mushrooms in a frying pan with a little sunflower oil for 1 minute and then add the risotto.
  • 8 Add the spinach, parmesan and tarragon. Adjust the seasoning if needed.
  • 9 Serve in bowls, with a crisp salad, grated parmesan and finish with the crisp.