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Baked Chicken Risotto with Rosemary & Parmesan Crumble

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

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