Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
58
High
Nutrition per serving
Calories640.4 kcal (32%)
Total Fat22.4 g (32%)
Carbs92.6 g (36%)
Sugars3.7 g (4%)
Protein19.1 g (38%)
Sodium399.1 mg (20%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1veggie stock cube
400gArborio rice
400gmixed mushrooms
sliced
200gspinach
100gcelery
cubed
80gwatercress
1onion
finely chopped
80gmature cheddar cheese
block, grated
1 Tbspcreme fraiche
1lwater
To Garnish
Instructions
Step 1
Put a large pan on a high heat, drizzle some oil and fry the mushrooms until they start to colour.
Step 2
Turn down the heat to medium and add the onion, frying until they turn transparent.
Step 3
Add the Arborio rice, stir and heat it through for a minute or SO.
Step 4
Add a splash of water and place the Knorr Zero Salt Veggie Stock
Step 5
Cube in the rice, stirring until dissolved.
Step 6
Bring to a gentle simmer and cook the risotto by adding water 150-200ml at a time, allowing the rice to absorb the liquid before the next addition.
Step 7
Add some additional water if it's starting to get to dry.
Step 8
When the rice is almost cooked, add the cheddar cheese and crème fraiche then stir through.
Step 9
Stir in the watercress and spinach until they start to wilt, season with black pepper to taste.
Step 10
Plate the risotto and garnish with some additional watercress and the roasted walnuts.
Notes
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