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Spring Vegetable Risotto

For a classic Italian risotto packed full of flavour and fresh spring vegetables you must try this simple, amazing recipe. It’s quick and easy to make and is the perfect weeknight meal.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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)

10.5g

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

21.0g

12.2g

1.9g

0.2g

28mg

2376mg

5.93g

7516IU

97.7mg

443mg

3.79mg

1221mg