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Organic Mushrooms and Toasted Hazelnuts Risotto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

18.3g

Energy (kJ)

2591kJ

Energy (kcal)

621kcal

Carbohydrate incl. fibre (g)

64.8g

Carbohydrate excl. fibre (g)

63.4g

Sugar (g)

3.9g

Fibre (g)

4.4g

Fat (g)

30.9g

Saturated fat (g)

11.1g

Unsaturated fat (g)

18.0g

Monounsaturated fat (g)

14.7g

Polyunsaturated fat (g)

2.2g

Trans fat (g)

0.3g

Cholesterol (mg)

38mg

Sodium (mg)

450mg

Salt (g)

1.12g

Vitamin A (IU)

530IU

Vitamin C (mg)

2.6mg

Calcium (mg)

368mg

Iron (mg)

5.59mg

Potassium (mg)

459mg

Total

73.3g

10365kJ

2483kcal

259.4g

253.8g

15.8g

17.6g

123.7g

44.4g

72.1g

58.6g

8.7g

1.3g

154mg

1800mg

4.49g

2119IU

10.4mg

1471mg

22.37mg

1835mg

  • 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 Liquid Vegetable 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