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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)

391kcal

Energy (kJ)

1635kJ

Protein (g)

15.0g

Carbohydrate incl. fibre (g)

41.2g

Carbohydrate excl. fibre (g)

39.3g

Sugar (g)

3.3g

Fibre (g)

1.9g

Fat (g)

18.7g

Saturated fat (g)

2.3g

Unsaturated fat (g)

4.6g

Monounsaturated fat (g)

2.6g

Polyunsaturated fat (g)

2.0g

Trans fat (g)

0.0g

Cholesterol (mg)

31mg

Sodium (mg)

687mg

Salt (g)

1.71g

Vitamin A (IU)

3822IU

Vitamin C (mg)

5.6mg

Calcium (mg)

115mg

Iron (mg)

1.70mg

Total

1564kcal

6540kJ

60.0g

164.8g

157.0g

13.2g

7.8g

74.8g

9.1g

18.2g

10.3g

7.9g

0.2g

126mg

2748mg

6.86g

15287IU

22.3mg

462mg

6.80mg


  • 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.