Spring Vegetable Risotto
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
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