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Baked Chicken Risotto with Rosemary & Parmesan

  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 2 teaspoons oil
  • 250 g diced chicken breast
  • 1 leek, sliced
  • 2 cups diced pumpkin
  • 1 x pack Continental Risotto Roast Chicken & Leek
  • 1½ cups water
  • 2 teaspoons Flora Buttery
  • ¼ cup grated Parmesan
  • 1 tablespoon chopped rosemary
  • ½ cup fresh breadcrumbs
  • 2 teaspoons olive oil

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

18.8g

Energy (kJ)

1397kJ

Energy (kcal)

334kcal

Carbohydrate incl. fibre (g)

31.8g

Carbohydrate excl. fibre (g)

30.6g

Sugar (g)

3.1g

Fibre (g)

1.3g

Fat (g)

14.6g

Saturated fat (g)

3.9g

Unsaturated fat (g)

9.9g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

3.2g

Trans fat (g)

0.1g

Cholesterol (mg)

46mg

Sodium (mg)

391mg

Salt (g)

0.98g

Vitamin A (IU)

3874IU

Vitamin C (mg)

5.1mg

Calcium (mg)

110mg

Iron (mg)

1.47mg

Total

75.3g

5587kJ

1337kcal

127.3g

122.3g

12.2g

5.0g

58.5g

15.7g

39.5g

19.9g

12.8g

0.4g

183mg

1565mg

3.90g

15495IU

20.3mg

442mg

5.88mg