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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