Knorr Truffle Risotto is a delicious, quick and easy to prepare Risotto. All you have to do is bring 500ml of cold water to the boil and stir in the contents of the sachet. Cook on medium heat for 12 minutes. and stir occasionally. Remove from heat and let it sit for another minute before serving. Now you have made a delicious and tasty Risotto in no time. Easily add vegetables to your liking. With Knorr you can put a tasty, varied meal on the table for the whole family every day. And that is Knorr's mission: to let more people enjoy good food! Unfortunately, it is not always possible to eat enough fruit and vegetables every day. Sometimes you lack inspiration and don't give yourself enough time to prepare vegetables. Knorr makes eating vegetables even tastier and more fun with practical tips, delicious recipes and useful products, such as this Knorr Truffle Risotto! Knorr's passion for tasty and varied food goes back to the early days in 1838, when founder Carl Heinrich Knorr experimented with drying herbs and vegetables to preserve their taste and nutritional value. Knorr is convinced of the importance of good nutrition. Eating should be enjoyable. Food not only provides fuel, it is also a binding element in life. And that forms the basis of Knorr's success.
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Rijst 86%, TARWEBLOEM, magere MELKPOEDER, kaaspoeder 2% (harde KAAS), aroma (bevat MELK), gejodeerd zout, uipoeder, gistextract, champignon 0,3%, zout, truffel 0,1%, extra olijfolie verkregen bij de eerste persing, maltodextrine, witte wijnextract. Kan ROGGE, GERST, HAVER, EI, SOJA, SELDERIJ, MOSTERD bevatten.














Multiple preparations
1. Doe 500 ml koud water in een kookpan. 2. Breng het water aan de kook en roer de inhoud van de zak erdoor. Kook op middelhoog vuur gedurende 12 min. Af en toe roeren. 3. Haal dan van het vuur en laat het nog 1 min. staan voor het serveren.
Cette spécification provient de la base de données de PS in foodservice.
Le fabricant de ce produit est responsable de l'exactitude des données. Clause de non-responsabilité
| Product | After preparation | |||
|---|---|---|---|---|
| Per 100 (g) | Per 100 (g) | Per portion (296 g) | RI*/GDA | |
| Energy (kJ/kcal) | 1584 / 371 | 470 / 110 | 1391 / 325 | 17% |
| Total fat | 1.7 g | 0.5 g | 1.5 g | 2% |
| saturated fat | 0.7 g | 0.2 g | 0.6 g | 3% |
| Carbohydrates | 78 g | 23 g | 68 g | 26% |
| of which sugars | 2.2 g | 0.7 g | 2 g | 2% |
| Fibres | 1.6 g | 0.5 g | 1.4 g | |
| Proteins | 9.1 g | 2.7 g | 8 g | 16% |
| Salt | 2 g | 0.6 g | 1.8 g | 30% |
*Reference-intake of an average adult (8400kJ/2000kcal).