• med fat 8.34g 8.34%
  • high sat fat 4.34g 4.34%
  • med salt 320.54mg 0.32%
  • low sugar 0.84g 0.84%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat 1 tablespoon olive oil in a pan and add onion. Cook for 30 seconds
  2. Add arborio rice and mushrooms. Toss for 1 minute and then add 1 cup of stock liquid. Cook on low heat.
  3. As the liquid is absorbed, add another cup. Stir constantly and keep adding stock as necessary until all stock is added and absorbed. After 25-30 minutes the risotto will be cooked.
  4. Remove from heat and stir the two cheeses through.
  5. Season with black pepper. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
275.09g
100.00g
Energy (kJ)
2822.56kJ
1026.04kJ
Protein (g)
30.68g
11.15g
Total fat (g)
22.95g
8.34g
- Saturated fat (g)
11.95g
4.34g
- Polyunsaturated fat (g)
1.10g
0.40g
- Monounsaturated fat (g)
8.57g
3.12g
Cholesterol (mg)
52.28mg
19.01mg
Carbohydrate-available (g)
84.88g
30.86g
CarbohydrateSE (g)
84.03g
30.55g
- Sugars (g)
2.32g
0.84g
Water (g)
127.69g
46.42g
Dietary fibre (g)
3.01g
1.10g
Thiamin (mg)
0.16mg
0.06mg
Riboflavin (mg)
0.56mg
0.21mg
Niacin (mg)
4.49mg
1.63mg
Niacin equivalents (mg)
11.60mg
4.22mg
Vitamin C (mg)
3.57mg
1.30mg
Total folate (ug)
73.29ug
26.64ug
Total vitamin A equivalents (ug)
179.10ug
65.10ug
Retinol (ug)
156.25ug
56.80ug
Beta carotene equivalents (ug)
129.42ug
47.04ug
Sodium (mg)
881.78mg
320.54mg
Potassium (mg)
354.96mg
129.03mg
Magnesium (mg)
67.52mg
24.55mg
Calcium (mg)
627.66mg
228.16mg
Phosphorus (mg)
671.42mg
244.07mg
Iron (mg)
1.26mg
0.46mg
Zinc (mg)
4.36mg
1.59mg

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