Spinach and Mushroom Risotto
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
17.8g
Energy (kJ)
2305kJ
Energy (kcal)
551kcal
Carbohydrate incl. fibre (g)
88.6g
Carbohydrate excl. fibre (g)
82.6g
Sugar (g)
4.2g
Fibre (g)
6.1g
Fat (g)
14.3g
Saturated fat (g)
5.7g
Unsaturated fat (g)
7.7g
Monounsaturated fat (g)
2.9g
Polyunsaturated fat (g)
4.8g
Trans fat (g)
0.0g
Cholesterol (mg)
21mg
Sodium (mg)
201mg
Salt (g)
0.50g
Vitamin A (IU)
4278IU
Vitamin C (mg)
22.8mg
Calcium (mg)
240mg
Iron (mg)
6.24mg
Potassium (mg)
813mg
Total
71.3g
9221kJ
2203kcal
354.6g
330.3g
16.8g
24.3g
57.2g
22.7g
30.7g
11.5g
19.2g
0.0g
84mg
804mg
2.01g
17111IU
91.2mg
960mg
24.97mg
3250mg
- 1 Knorr Zero Salt Veggie Stock Cube
- 400 g Arborio rice
- 400 g mixed mushrooms sliced
- 200 g spinach
- 100 g celery sticks cut into 5mm slices
- 80 g watercress
- 1 onion finely chopped
- 80 g mature cheddar cheese block grated
- 1 tbsp creme fraiche
- 1 L water
Garnish
- 80 g walnuts roasted and roughly chopped