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Chicken and Barley Risotto

This chicken risotto is simple to make and packed with flavour. Pearl barley is used instead which gives the dish a wonderful bouncy texture.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 large skinless chicken breast, or 2 small chicken breast
  • 100 g of butter, cubed
  • 1 leek, thinly sliced
  • 200 g of pearl barley, soaked overnight in cold water
  • 250 ml of white wine
  • 1 Knorr Organic Chicken Stock Pot, diluted with 500 ml boiling water
  • 1/2 bunch of flat leaf parsley
  • 1 bunch of chervil
  • 75 g of Parmesan, grated

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

64.1g

Energy (kJ)

6109kJ

Energy (kcal)

1460kcal

Carbohydrate incl. fibre (g)

92.7g

Carbohydrate excl. fibre (g)

94.1g

Sugar (g)

19.4g

Fibre (g)

19.8g

Fat (g)

76.4g

Saturated fat (g)

41.7g

Unsaturated fat (g)

28.3g

Monounsaturated fat (g)

13.7g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

1.6g

Cholesterol (mg)

232mg

Sodium (mg)

717mg

Salt (g)

1.79g

Vitamin A (IU)

3189IU

Vitamin C (mg)

16.5mg

Calcium (mg)

717mg

Iron (mg)

8.67mg

Potassium (mg)

1189mg

Total

128.2g

12218kJ

2920kcal

185.3g

188.2g

38.8g

39.6g

152.8g

83.4g

56.6g

27.4g

5.2g

3.3g

465mg

1434mg

3.58g

6379IU

33.0mg

1433mg

17.34mg

2378mg