Risotto aux champignons
Prefix 200: restricted in-store use.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 105 kcal | 5% |
| Fat | 4.5 g | 6% |
| of which saturates | 1.8 g | 9% |
| Carbohydrate | 13.0 g | 5% |
| of which sugars | 1.0 g | 1% |
| Fibre | 0.40 g | — |
| Protein | 2.4 g | 5% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Eau, champignons de Paris 17,5%, riz 13,5%, oignon, crème (arème, stabilisant:carraghénanes), Parmesan 2,5% (lait de vache, sel, présure), huile de tournesol, fécule de pomme de terre, bouillon de volaille (sel, dextrose, graisse et viande de poulet, arômes naturels, plantes aromatiques), vin blanc, sel, épaississant:gomme xanthane, poivre. Les ingrédients proviennent d'UE ou Hors UE. Traces éventuelles de gluten.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
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.