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Leftover Chicken Risotto

A great way of using up your Sunday roast leftovers, transforming them into comfort in a bowl - the perfect mid-week meal.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 3 tbsp olive oil
  • 200 grams risotto rice
  • 1 Knorr Vegetable Stock Pot
  • 25 grams butter
  • 1/2 shallot chopped
  • 125 ml white wine
  • 50 grams leftover peas
  • 2 cooked chicken breasts skin removed roughly chopped
  • 1 tbsp creme fraiche
  • juice 1/2 lemon
  • 50 grams grated Parmesan cheese
  • 1 tbsp chopped chives

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

47.5g

Energy (kJ)

4139kJ

Energy (kcal)

984kcal

Carbohydrate incl. fibre (g)

89.0g

Carbohydrate excl. fibre (g)

87.2g

Sugar (g)

3.8g

Fibre (g)

1.8g

Fat (g)

44.8g

Saturated fat (g)

16.5g

Unsaturated fat (g)

24.2g

Monounsaturated fat (g)

20.7g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.4g

Cholesterol (mg)

132mg

Sodium (mg)

1781mg

Salt (g)

4.45g

Vitamin A (IU)

702IU

Vitamin C (mg)

11.3mg

Calcium (mg)

321mg

Iron (mg)

1.40mg

Potassium (mg)

745mg

Total

95.0g

8277kJ

1969kcal

178.1g

174.4g

7.5g

3.6g

89.6g

33.0g

48.3g

41.5g

6.9g

0.9g

265mg

3562mg

8.91g

1405IU

22.6mg

642mg

2.80mg

1490mg