Skip to content
Looking for something?

Mushroom Risotto with Mature Cheddar and Watercress

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

17.8g

Energy (kJ)

2304kJ

Energy (kcal)

550kcal

Carbohydrate incl. fibre (g)

88.6g

Carbohydrate excl. fibre (g)

82.5g

Sugar (g)

4.2g

Fibre (g)

6.0g

Fat (g)

14.3g

Saturated fat (g)

5.7g

Unsaturated fat (g)

7.7g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

4.8g

Trans fat (g)

0.0g

Cholesterol (mg)

21mg

Sodium (mg)

199mg

Salt (g)

0.50g

Vitamin A (IU)

4265IU

Vitamin C (mg)

22.7mg

Calcium (mg)

239mg

Iron (mg)

6.24mg

Potassium (mg)

805mg

Total

71.3g

9214kJ

2201kcal

354.3g

330.1g

16.6g

24.1g

57.2g

22.7g

30.7g

11.5g

19.2g

0.0g

84mg

795mg

1.99g

17062IU

90.8mg

955mg

24.95mg

3221mg

  • 1 Knorr Zero Salt Veggie Stock Cube
  • 400 g Arborio rice
  • 400 g mixed mushrooms sliced
  • 200 g spinach
  • 100 g celery cubed
  • 80 g watercress
  • 1 onion finely chopped
  • 80 g mature cheddar cheese block grated
  • 1 tbsp creme fraiche
  • 1 L water

Garnish

  • 80 g walnuts roasted and roughly chopped