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)
624kcal
Energy (kJ)
2634kJ
Protein (g)
15.0g
Carbohydrate incl. fibre (g)
88.8g
Carbohydrate excl. fibre (g)
84.9g
Sugar (g)
6.5g
Fibre (g)
4.0g
Fat (g)
18.3g
Saturated fat (g)
6.6g
Unsaturated fat (g)
7.0g
Monounsaturated fat (g)
6.1g
Polyunsaturated fat (g)
0.9g
Trans fat (g)
0.1g
Cholesterol (mg)
14mg
Sodium (mg)
1188mg
Salt (g)
2.96g
Vitamin A (IU)
3758IU
Vitamin C (mg)
48.9mg
Calcium (mg)
222mg
Iron (mg)
1.90mg
Potassium (mg)
611mg
Total
1247kcal
5268kJ
30.1g
177.7g
169.8g
12.9g
7.9g
36.7g
13.1g
14.0g
12.2g
1.9g
0.2g
28mg
2376mg
5.93g
7516IU
97.7mg
443mg
3.79mg
1221mg
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