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Mushroom Risotto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

10.2g

Energy (kJ)

1633kJ

Energy (kcal)

391kcal

Carbohydrate incl. fibre (g)

57.7g

Carbohydrate excl. fibre (g)

54.3g

Sugar (g)

3.7g

Fibre (g)

3.4g

Fat (g)

10.5g

Saturated fat (g)

4.0g

Unsaturated fat (g)

5.8g

Monounsaturated fat (g)

4.9g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

11mg

Sodium (mg)

644mg

Salt (g)

1.61g

Vitamin A (IU)

370IU

Vitamin C (mg)

17.2mg

Calcium (mg)

108mg

Iron (mg)

3.60mg

Potassium (mg)

348mg

Total

40.7g

6532kJ

1562kcal

230.8g

217.3g

14.7g

13.5g

42.0g

15.9g

23.0g

19.7g

3.3g

0.0g

45mg

2576mg

6.44g

1482IU

68.6mg

433mg

14.39mg

1392mg

  • 20 ml olive oil
  • 1 onion, finely diced
  • 200 g button mushrooms, sliced
  • 250 g Arborio rice (risotto rice)
  • 1 clove garlic, finely sliced
  • 1 Knorr vegetable stock pot
  • 800 ml hot water
  • 125 ml white wine
  • 100 g sugar snap peas, halved
  • 60 g blue cheese, crumbled