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Organic Mushrooms and Toasted Hazelnuts Risotto

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoon extra virgin olive oil
  • 1 shallot finely chopped
  • 220 g fresh girolle mushrooms cleaned
  • 280 g carnaroli rice
  • 120 ml dry white wine
  • 1.2 litres Knorr organic vegetable liquid stock
  • 50 g toasted hazelnuts roughly chopped
  • salt and freshly ground black pepper
  • 100 g Parmigiano-Reggiano grated
  • 2 tablespoon dried thyme
  • 40 g unsalted butter

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

600kcal

Energy (kJ)

2510kJ

Protein (g)

16.8g

Carbohydrate incl. fibre (g)

64.8g

Carbohydrate excl. fibre (g)

60.4g

Sugar (g)

2.4g

Fibre (g)

4.4g

Fat (g)

29.4g

Saturated fat (g)

10.8g

Unsaturated fat (g)

16.8g

Monounsaturated fat (g)

14.7g

Polyunsaturated fat (g)

2.2g

Trans fat (g)

0.3g

Cholesterol (mg)

38mg

Sodium (mg)

449mg

Salt (g)

1.12g

Vitamin A (IU)

530IU

Vitamin C (mg)

2.6mg

Calcium (mg)

368mg

Iron (mg)

5.59mg

Potassium (mg)

459mg

Total

2399kcal

10041kJ

67.3g

259.4g

241.8g

9.8g

17.6g

117.7g

43.2g

67.3g

58.6g

8.7g

1.3g

154mg

1797mg

4.48g

2119IU

10.4mg

1471mg

22.37mg

1835mg


  • 1 Heat the stock in a saucepan and keep it on a low simmer.
  • 2 Heat the extra virgin olive oil in a large, heavy based saucepan. Once the oil is hot, add the shallot and fry over a gentle heat for 2-3 minutes, or until softened.
  • 3 Add the girolles and fry for a further 2-3 minutes, or until slightly browned.
  • 4 Stir in the rice, coat in the oil and keep on stirring for 1-2 minutes.
  • 5 Pour in the wine and let it simmer, while stirring, until all the liquid has been absorbed.
  • 6 Add a ladleful of the stock, stirring now and then, and let it simmer until all the liquid has been absorbed.
  • 7 Keep on adding the stock one ladleful at a time, until all the liquid has been absorbed and the rice is tender but with a slight bite (it will take around 20-25 minutes).
  • 8 Take the risotto off the heat, season carefully and then stir in both the butter and the Parmigiano Reggiano.
  • 9 Add the thyme and serve the risotto sprinkled with the hazelnuts.