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.
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WHAT YOU'LL NEED
- 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