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Pumpkin risotto with chicken

A comforting and fragrant dish made with hearty pumpkin and rosemary
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 500 g Hokkaido pumpkin washed deseeded and sliced (or use butternut squash)
  • 2 tbsps oil
  • 2 x 300 ml Knorr Organic Chicken Liquid Stock
  • 300 ml water
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 1 large garlic clove finely chopped
  • 1 handful rosemary washed
  • 300 g Arborio rice
  • 100 ml white wine (optional)
  • 300 g chicken breasts cut into 2cm cubes
  • handful fresh parsley leaves finely chopped
  • 50 g walnuts

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

15.8g

Energy (kJ)

1581kJ

Energy (kcal)

378kcal

Carbohydrate incl. fibre (g)

48.8g

Carbohydrate excl. fibre (g)

46.0g

Sugar (g)

3.2g

Fibre (g)

3.8g

Fat (g)

11.9g

Saturated fat (g)

1.8g

Unsaturated fat (g)

8.8g

Monounsaturated fat (g)

3.5g

Polyunsaturated fat (g)

5.4g

Trans fat (g)

0.0g

Cholesterol (mg)

29mg

Sodium (mg)

434mg

Salt (g)

1.08g

Vitamin A (IU)

5089IU

Vitamin C (mg)

9.2mg

Calcium (mg)

72mg

Iron (mg)

3.96mg

Potassium (mg)

473mg

Total

95.1g

9487kJ

2270kcal

292.7g

276.2g

19.4g

22.6g

71.6g

10.7g

53.0g

20.9g

32.2g

0.1g

177mg

2605mg

6.51g

30537IU

55.4mg

430mg

23.78mg

2840mg