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Gluten Free Chicken and Mushroom Risotto

Made with tasty porcini mushrooms, succulent chicken, Parmesan, a sprinkling of freshly chopped parsley and one of our gluten-free Chicken Stock Pots, this risotto’s a flavour-packed classic that’s a guaranteed teatime winner.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 25 g dried porcini mushrooms
  • 40 g Flora Pro.Activ Buttery
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 150 g mushrooms, sliced
  • 300 g risotto rice
  • 1 glass white wine
  • 1 Knorr Chicken Stock Pot
  • 250 g skinless chicken breast fillet, diced
  • 40 g Parmesan cheese, grated
  • A pinch of black pepper
  • 1 tbsp chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

24.3g

Energy (kJ)

2160kJ

Energy (kcal)

513kcal

Carbohydrate incl. fibre (g)

71.5g

Carbohydrate excl. fibre (g)

69.5g

Sugar (g)

3.1g

Fibre (g)

2.0g

Fat (g)

11.4g

Saturated fat (g)

3.4g

Unsaturated fat (g)

1.6g

Monounsaturated fat (g)

1.3g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.1g

Cholesterol (mg)

47mg

Sodium (mg)

711mg

Salt (g)

1.77g

Vitamin A (IU)

138IU

Vitamin C (mg)

4.4mg

Calcium (mg)

135mg

Iron (mg)

0.82mg

Potassium (mg)

610mg

Total

97.4g

8642kJ

2051kcal

286.0g

278.1g

12.6g

7.9g

45.7g

13.8g

6.5g

5.0g

1.5g

0.3g

189mg

2845mg

7.10g

552IU

17.6mg

541mg

3.29mg

2439mg