Roasted Mushroom Risotto
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 121 kcal | 6% |
| Fat | 4.5 g | 6% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 16.6 g | 6% |
| of which sugars | 1.2 g | 1% |
| Fibre | 1.0 g | — |
| Protein | 3.1 g | 6% |
| Salt | 0.21 g | 3% |
Open Food Facts, ODbL, record updated 31 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Arborio Rice (39%) (Water • Arborio Rice) • White Cap Mushrooms (9%) • White Wine (6%) • Whole Milk • Water • Brown Cap Mushrooms (5%) • Double Cream (Milk) • Mushroom Stock (Water • Mushrooms • Yeast Extract • Salt • Dried Mushrooms (Button • Oyster • Porcini • Shiitake) • Sugar • Cornflour) • Onions • Marsala Wine (3%) • Portobello Mushrooms (3%) • Mascarpone Cheese (Milk) (1.5%) • Oyster Mushrooms (1.5%) • Garlic Purée • Rapeseed Oil • Unsalted Butter (Milk) • Cornflour • Yeast Extract • Salt • Parsley • Dried Porcini Mushrooms • Thyme • Coarse Black Pepper • Crushed Fennel Seeds.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable risottos”: 3.27 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.