Chicken and Barley Risotto
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
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
- 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