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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

Energy (kcal)

503kcal

Energy (kJ)

2103kJ

Protein (g)

21.4g

Carbohydrate incl. fibre (g)

54.8g

Carbohydrate excl. fibre (g)

52.1g

Sugar (g)

5.7g

Fibre (g)

2.7g

Fat (g)

22.4g

Saturated fat (g)

4.2g

Unsaturated fat (g)

7.7g

Monounsaturated fat (g)

3.6g

Polyunsaturated fat (g)

2.4g

Trans fat (g)

0.0g

Cholesterol (mg)

41mg

Sodium (mg)

949mg

Salt (g)

2.37g

Vitamin A (IU)

7761IU

Vitamin C (mg)

9.6mg

Calcium (mg)

295mg

Iron (mg)

2.90mg

Total

2012kcal

8413kJ

85.5g

219.1g

208.2g

22.7g

10.9g

89.6g

17.0g

30.9g

14.3g

9.7g

0.2g

163mg

3797mg

9.49g

31043IU

38.6mg

1179mg

11.62mg


  • 1 Preheat oven to 200˚C. Heat oil in a saucepan and brown chicken. Add leek and pumpkin and sauté for a few minutes.
  • 2 Add Risotto and water. Bring to the boil, cover and simmer for 15 minutes.
  • 3 Stir through Flora and transfer to a baking dish. Sprinkle with combined Parmesan, rosemary and breadcrumbs, drizzle with olive oil and bake for 10-15 minutes until golden.
  • 4 Serve with salad.