Spring Vegetable Risotto
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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
- 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
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
- 1 Heat the olive oil in a heavy-based saucepan. Add the shallots and peppers and sweat very gently for 3 minutes, stirring often, so that they soften without browning. Add the risotto rice, and stir well to coat thoroughly with the olive oil.
- 2 Pour in the white wine and bring to the boil, allowing it to boil for 2 minutes to remove its acidity. Stir the rice constantly.
- 3 Add around 100ml of the Knorr Vegetable Stock and stir in the carrots. Cook, stirring for 3 minutes, then add another 100ml of the stock and cook stirring for 3 more minutes. Lastly, add in another 100ml and cook stirring for 3 more minutes.
- 4 Add the asparagus and courgettes, together with the remaining stock and cook, stirring the rice until it is tender, for around 4–6 minutes.
- 5 Once the rice is cooked to your taste, mix in the peas and remove from direct heat.
- 6 Add the Bertolli, sprinkle in the Parmesan, stir well and serve immediately.
