Baked Chicken Risotto with Rosemary & Parmesan Crumble
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
16.9g
Energy (kJ)
1382kJ
Energy (kcal)
331kcal
Carbohydrate incl. fibre (g)
31.9g
Carbohydrate excl. fibre (g)
30.6g
Sugar (g)
3.1g
Fibre (g)
1.3g
Fat (g)
15.5g
Saturated fat (g)
4.8g
Unsaturated fat (g)
9.7g
Total
67.5g
5530kJ
1323kcal
127.5g
122.5g
12.2g
5.0g
62.1g
19.2g
38.7g
- 1 1/2 tablespoons olive oil
- 250 g chicken thigh fillet, diced
- 1 leek, light green and white portion only, thinly sliced
- 2 cups diced pumpkin
- 1 x pack Continental Risotto Roast Chicken & Leek
- 1½ cups water
- 2 teaspoons butter
- ½ cup fresh breadcrumbs
- 1/3 cup grated Parmesan
- 1 tablespoon chopped rosemary