Looking for something?

Risotto al Funghi

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 medium onion finely chopped
  • 500 grams Arborio rice
  • 1 tablespoon olive oil
  • 80 grams button mushrooms
  • 80 grams crimini mushrooms (or porcini mushrooms)
  • 5 grams dried porcini mushrooms
  • 28 grams Knorr Chicken Stock Pot
  • 60 grams butter
  • handful grated Parmesan
  • handful chopped parsley
  • 2 litres water

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

432kcal

Energy (kJ)

1810kJ

Protein (g)

8.5g

Carbohydrate incl. fibre (g)

70.6g

Carbohydrate excl. fibre (g)

67.6g

Sugar (g)

1.7g

Fibre (g)

3.0g

Fat (g)

12.4g

Saturated fat (g)

6.5g

Unsaturated fat (g)

5.0g

Monounsaturated fat (g)

4.3g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.3g

Cholesterol (mg)

25mg

Sodium (mg)

377mg

Salt (g)

0.94g

Vitamin A (IU)

423IU

Vitamin C (mg)

3.6mg

Calcium (mg)

83mg

Iron (mg)

3.84mg

Potassium (mg)

271mg

Total

2595kcal

10859kJ

51.1g

423.7g

405.7g

10.0g

18.0g

74.4g

38.8g

29.9g

25.6g

4.3g

2.0g

150mg

2260mg

5.64g

2536IU

21.8mg

497mg

23.07mg

1626mg


  • 1 Sauté onion with ⅓ of spread and then oil a large pot. Add the fresh mushroom and sauté (do not allow to change colour), add rice and dry porcini and stir until well coated with oil and spread.
  • 2 Add portion of a hot stock to the rice mixture until covered. Keep stirring the rice over medium heat until the stock is absorbed and the rice is almost dry; repeat until the rice is tender but still firm to bite. It should be very moist and creamy, almost runny. The cooking should take about 30 minutes.
  • 3 Remove from the heat and stir in the rest of spread and Parmesan cheese; add pepper to taste.