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Wild Mushroom Risotto

Try this simple, classic Italian wild mushroom risotto recipe. Slow cook the rice with white wine and Knorr stock to create a simple, creamy and incredibly tasty risotto.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • 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 Gold
  • 20 g Parmesan cheese
  • 5 grams parsley
  • 20 grams Parmesan shavings

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

10.8g

Energy (kJ)

1868kJ

Energy (kcal)

447kcal

Carbohydrate incl. fibre (g)

68.4g

Carbohydrate excl. fibre (g)

64.4g

Sugar (g)

1.8g

Fibre (g)

3.9g

Fat (g)

11.2g

Saturated fat (g)

3.6g

Unsaturated fat (g)

6.8g

Monounsaturated fat (g)

3.0g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

8mg

Sodium (mg)

605mg

Salt (g)

1.51g

Vitamin A (IU)

140IU

Vitamin C (mg)

3.2mg

Calcium (mg)

102mg

Iron (mg)

9.51mg

Potassium (mg)

408mg

Total

43.3g

7472kJ

1788kcal

273.4g

257.7g

7.2g

15.7g

44.9g

14.4g

27.3g

12.0g

2.8g

0.1g

33mg

2419mg

6.06g

560IU

12.7mg

407mg

38.05mg

1630mg