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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)

446kcal

Energy (kJ)

1865kJ

Protein (g)

25.2g

Carbohydrate incl. fibre (g)

45.4g

Carbohydrate excl. fibre (g)

43.4g

Sugar (g)

5.5g

Fibre (g)

2.0g

Fat (g)

18.3g

Saturated fat (g)

5.9g

Unsaturated fat (g)

11.3g

Monounsaturated fat (g)

6.0g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.1g

Cholesterol (mg)

55mg

Sodium (mg)

654mg

Salt (g)

1.63g

Vitamin A (IU)

7813IU

Vitamin C (mg)

9.1mg

Calcium (mg)

290mg

Iron (mg)

2.67mg

Total

1785kcal

7460kJ

100.8g

181.6g

173.4g

21.8g

8.2g

73.3g

23.6g

45.3g

23.9g

14.6g

0.4g

220mg

2615mg

6.53g

31251IU

36.6mg

1159mg

10.69mg


  • 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.

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