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Beef, Mushroom and Red Wine Risotto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

68.9g

Energy (kJ)

9034kJ

Energy (kcal)

2163kcal

Carbohydrate incl. fibre (g)

224.4g

Carbohydrate excl. fibre (g)

213.1g

Sugar (g)

9.1g

Fibre (g)

11.3g

Fat (g)

98.8g

Saturated fat (g)

32.4g

Unsaturated fat (g)

43.4g

Monounsaturated fat (g)

37.8g

Polyunsaturated fat (g)

5.6g

Trans fat (g)

0.0g

Cholesterol (mg)

128mg

Sodium (mg)

1844mg

Salt (g)

4.61g

Vitamin A (IU)

934IU

Vitamin C (mg)

11.7mg

Calcium (mg)

794mg

Iron (mg)

12.88mg

Potassium (mg)

1016mg

Total

68.9g

9034kJ

2163kcal

224.4g

213.1g

9.1g

11.3g

98.8g

32.4g

43.4g

37.8g

5.6g

0.0g

128mg

1844mg

4.61g

934IU

11.7mg

794mg

12.88mg

1016mg

  • 15 ml olive oil
  • 175 g beef sausages
  • 125 g button mushrooms, sliced
  • 1 carrot, peeled and cut into 1 cm cubes
  • 10 ml Robertsons Origanum
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 250 ml Arborio rice (risotto rice)
  • 125 ml red wine
  • 1 Knorr beef stock pot
  • 900 ml hot water
  • 60 g Parmesan cheese, grated
  • 30 ml olive oil