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Nutritional information

Nutritional information


Amount per serving


  • 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
  • 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.

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