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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)

25.2g

Energy (kJ)

1865kJ

Energy (kcal)

446kcal

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

100.8g

7460kJ

1785kcal

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