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Risotto al Funghi

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

8.5g

Energy (kJ)

1810kJ

Energy (kcal)

432kcal

Carbohydrate incl. fibre (g)

70.6g

Carbohydrate excl. fibre (g)

67.6g

Sugar (g)

1.7g

Fibre (g)

3.0g

Fat (g)

12.4g

Saturated fat (g)

6.5g

Unsaturated fat (g)

5.1g

Monounsaturated fat (g)

4.3g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.3g

Cholesterol (mg)

25mg

Sodium (mg)

363mg

Salt (g)

0.91g

Vitamin A (IU)

423IU

Vitamin C (mg)

3.6mg

Calcium (mg)

73mg

Iron (mg)

3.84mg

Potassium (mg)

271mg

Total

51.1g

10859kJ

2595kcal

423.7g

405.7g

10.0g

18.0g

74.4g

38.8g

30.7g

25.6g

4.3g

2.0g

150mg

2180mg

5.44g

2536IU

21.8mg

437mg

23.07mg

1626mg

  • 1 medium onion finely chopped
  • 500 grams Arborio rice
  • 1 tablespoon olive oil
  • 80 grams button mushrooms
  • 80 grams crimini mushrooms (or porcini mushrooms)
  • 5 grams dried porcini mushrooms
  • 28 grams Knorr Chicken Stock Pot
  • 60 grams butter
  • handful grated Parmesan
  • handful chopped parsley
  • 2 litres water