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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)

49.2g

Energy (kJ)

4569kJ

Energy (kcal)

1086kcal

Carbohydrate incl. fibre (g)

89.0g

Carbohydrate excl. fibre (g)

87.2g

Sugar (g)

3.8g

Fibre (g)

1.8g

Fat (g)

54.6g

Saturated fat (g)

19.5g

Unsaturated fat (g)

31.3g

Total

98.3g

9138kJ

2173kcal

178.1g

174.4g

7.5g

3.6g

109.1g

39.0g

62.6g