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Baked Spring Vegetable Risotto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

16.8g

Energy (kJ)

2431kJ

Energy (kcal)

581kcal

Carbohydrate incl. fibre (g)

97.9g

Carbohydrate excl. fibre (g)

89.4g

Sugar (g)

6.8g

Fibre (g)

8.5g

Fat (g)

11.9g

Saturated fat (g)

3.8g

Unsaturated fat (g)

6.4g

Monounsaturated fat (g)

5.1g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

9mg

Sodium (mg)

600mg

Salt (g)

1.50g

Vitamin A (IU)

2168IU

Vitamin C (mg)

26.0mg

Calcium (mg)

60mg

Iron (mg)

6.96mg

Potassium (mg)

472mg

Total

67.0g

9723kJ

2325kcal

391.6g

357.8g

27.1g

33.8g

47.7g

15.1g

25.8g

20.6g

4.2g

0.0g

34mg

2401mg

6.00g

8672IU

104.1mg

242mg

27.85mg

1889mg

  • 2 tablespoons olive oil
  • 1 onion, peeled and finely diced
  • 1 garlic clove, peeled and finely diced
  • 1/2 a leek, sliced
  • 400 grams Arborio rice
  • 75 millilitre white wine
  • 300 grams frozen garden peas
  • 1 small bunch of mint, leaves picked
  • The juice of one lemon
  • 200 grams fine asparagus, ends trimmed
  • 1 Knorr Vegetable Stock Pot
  • 700 millilitres water
  • 50 grams vegetarian Parmesan shavings