Slow Cooker Tomato Risotto
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
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