Skip to content

Looking for something?

Spring Vegetable Risotto

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp olive oil
  • 1 shallot, very finely chopped
  • 1/2 orange or red pepper very finely chopped
  • 175 g risotto rice
  • 100 ml dry white wine
  • 1 Knorr Vegetable Stock Pot dissolved in 500 ml boiling water
  • 1/2 carrot finely diced
  • 100 g asparagus tips, cut into bite sized pieces
  • 1/2 courgette, finely diced
  • 50 g defrosted frozen peas (or fresh if available)
  • 2 tbsp Parmesan cheese, grated
  • 15 g Bertolli with Butter

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

15.6g

Energy (kJ)

2670kJ

Energy (kcal)

632kcal

Carbohydrate incl. fibre (g)

90.4g

Carbohydrate excl. fibre (g)

86.1g

Sugar (g)

7.7g

Fibre (g)

4.3g

Fat (g)

18.4g

Saturated fat (g)

6.6g

Unsaturated fat (g)

10.5g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.1g

Cholesterol (mg)

14mg

Sodium (mg)

1214mg

Salt (g)

3.03g

Vitamin A (IU)

4237IU

Vitamin C (mg)

47.9mg

Calcium (mg)

215mg

Iron (mg)

1.78mg

Potassium (mg)

601mg

Total

31.3g

5341kJ

1265kcal

180.9g

172.3g

15.4g

8.6g

36.7g

13.1g

21.0g

12.2g

1.9g

0.2g

28mg

2428mg

6.06g

8475IU

95.7mg

429mg

3.56mg

1202mg


  • 1 Heat the olive oil in a heavy-based saucepan. Add the shallots and peppers and sweat very gently for 3 minutes, stirring often, so that they soften without browning. Add the risotto rice, and stir well to coat thoroughly with the olive oil.
  • 2 Pour in the white wine and bring to the boil, allowing it to boil for 2 minutes to remove its acidity. Stir the rice constantly.
  • 3 Add around 100ml of the Knorr Vegetable Stock and stir in the carrots. Cook, stirring for 3 minutes, then add another 100ml of the stock and cook stirring for 3 more minutes. Lastly, add in another 100ml and cook stirring for 3 more minutes.
  • 4 Add the asparagus and courgettes, together with the remaining stock and cook, stirring the rice until it is tender, for around 4–6 minutes.
  • 5 Once the rice is cooked to your taste, mix in the peas and remove from direct heat.
  • 6 Add the Bertolli, sprinkle in the Parmesan, stir well and serve immediately.