WHAT YOU'LL NEED
- 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
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
632kcal
Energy (kJ)
2670kJ
Protein (g)
15.6g
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
1265kcal
5341kJ
31.3g
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
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal. View details