Spring Vegetable Risotto

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

15.6g

Energy (kJ)

2670kJ

Energy (kcal)

632kcal

Carbohydrate incl. fibre (g)

90.4g

Carbohydrate excl. fibre (g)

86.1g

Sugar (g)

7.7g

Fibre (g)

4.3g

Fat (g)

18.4g

Saturated fat (g)

6.6g

Unsaturated fat (g)

10.5g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.1g

Cholesterol (mg)

14mg

Sodium (mg)

1214mg

Salt (g)

3.03g

Vitamin A (IU)

4237IU

Vitamin C (mg)

47.9mg

Calcium (mg)

215mg

Iron (mg)

1.78mg

Potassium (mg)

601mg

Total

31.3g

5341kJ

1265kcal

180.9g

172.3g

15.4g

8.6g

36.7g

13.1g

21.0g

12.2g

1.9g

0.2g

28mg

2428mg

6.06g

8475IU

95.7mg

429mg

3.56mg

1202mg

Ingredients
Cook

1 tbsp olive oil
1 shallot, very finely chopped
1/2 orange or red pepper very finely chopped
175 g risotto rice
100 ml dry white wine
1 Knorr Vegetable Stock Pot dissolved in 500 ml boiling water
1/2 carrot finely diced
100 g asparagus tips, cut into bite sized pieces
1/2 courgette, finely diced
50 g defrosted frozen peas (or fresh if available)
2 tbsp Parmesan cheese, grated
15 g Bertolli with Butter