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Risotto Primavera

Risotto goes well with so many different veggies – so why not make the most of the asparagus season with this delicious recipe? For an extra flourish, sprinkle pine nuts on top just before serving.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 46 grams Knorr Herb Infusion Pot (2 pots to serve 8)
  • 1.5 litres water
  • 2 tbsp olive oil
  • 4 slices of pancetta or smoked bacon, cut into small pieces
  • 1 medium onion, chopped finely
  • 500 g Arborio rice or other short grain rice
  • 180 g fresh or frozen peas, defrosted
  • 2 bunches of green or white asparagus, peeled if necessary and cut into pieces
  • 20 grams Parmesan or Pecorino cheese
  • 100 ml white wine

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

330kcal

Energy (kJ)

1380kJ

Protein (g)

7.8g

Carbohydrate incl. fibre (g)

53.7g

Carbohydrate excl. fibre (g)

51.8g

Sugar (g)

1.6g

Fibre (g)

3.3g

Fat (g)

7.3g

Saturated fat (g)

2.2g

Unsaturated fat (g)

3.4g

Monounsaturated fat (g)

2.8g

Polyunsaturated fat (g)

0.5g

Trans fat (g)

0.0g

Cholesterol (mg)

5mg

Sodium (mg)

527mg

Salt (g)

1.32g

Vitamin A (IU)

222IU

Vitamin C (mg)

7.1mg

Calcium (mg)

58mg

Iron (mg)

3.68mg

Potassium (mg)

165mg

Total

2639kcal

11036kJ

62.6g

429.3g

414.0g

13.0g

26.2g

58.1g

17.8g

27.3g

22.2g

4.0g

0.0g

37mg

4218mg

10.54g

1772IU

57.0mg

462mg

29.40mg

1324mg