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Wild Mushroom Risotto & Crisp Parmesan

  • 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