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Wild Mushroom Risotto

Try creating our delicious yet simple recipe for Wild Mushroom Risotto
  • Cook

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  • Difficulty

  • Prep

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  • serves

    people

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • Pinch of thyme
  • 300 g Arborio rice
  • 100 ml dry white wine (optional)
  • 1 Knorr Vegetable Stock Pot, dissolved in
  • 1.2 litres boiling water
  • 200 g wild mushrooms
  • 25 g Bertolli
  • 20 g Parmesan cheese
  • 5 grams parsley
  • 20 grams Parmesan shavings

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

10.8g

Energy (kJ)

1729kJ

Energy (kcal)

413kcal

Carbohydrate incl. fibre (g)

68.3g

Carbohydrate excl. fibre (g)

64.4g

Sugar (g)

1.7g

Fibre (g)

3.9g

Fat (g)

7.5g

Saturated fat (g)

2.8g

Unsaturated fat (g)

4.0g

Monounsaturated fat (g)

3.0g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

8mg

Sodium (mg)

576mg

Salt (g)

1.44g

Vitamin A (IU)

140IU

Vitamin C (mg)

3.2mg

Calcium (mg)

102mg

Iron (mg)

9.51mg

Potassium (mg)

408mg

Total

43.3g

6917kJ

1653kcal

273.2g

257.5g

6.9g

15.7g

30.0g

11.1g

15.9g

12.0g

2.8g

0.0g

32mg

2303mg

5.77g

560IU

12.7mg

407mg

38.05mg

1630mg