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Slow Cooker Tomato Risotto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

13.9g

Energy (kJ)

2385kJ

Energy (kcal)

571kcal

Carbohydrate incl. fibre (g)

81.2g

Carbohydrate excl. fibre (g)

73.8g

Sugar (g)

12.1g

Fibre (g)

7.4g

Fat (g)

17.9g

Saturated fat (g)

4.5g

Unsaturated fat (g)

12.5g

Monounsaturated fat (g)

10.4g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

11mg

Sodium (mg)

649mg

Salt (g)

1.62g

Vitamin A (IU)

2978IU

Vitamin C (mg)

51.2mg

Calcium (mg)

210mg

Iron (mg)

5.40mg

Potassium (mg)

1083mg

Total

55.4g

9539kJ

2285kcal

324.9g

295.2g

48.3g

29.7g

71.5g

17.9g

50.0g

41.6g

7.4g

0.0g

44mg

2596mg

6.49g

11914IU

204.7mg

838mg

21.61mg

4331mg

  • 50 ml olive oil
  • 2 red onions, quartered
  • 2 garlic cloves, bashed
  • 2 tsp dried Italian herb seasoning
  • 2 - 3 punnets fresh tomatoes
  • 300 g Arborio rice
  • 200 ml white wine
  • 400 ml water
  • 1 Knorr Vegetable Stock Pot
  • 50 g grated Parmesan for garnish