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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

Total

128.2g

12218kJ

2920kcal

185.3g

188.2g

38.8g

39.6g

152.8g

83.4g

56.6g