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Chicken and Barley Risotto

This chicken risotto is simple to make and packed with flavour. Pearl barley is used instead of the traditional arborio rice which gives the dish a wonderful bouncy texture.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

1261kcal

Energy (kJ)

5278kJ

Protein (g)

30.0g

Carbohydrate incl. fibre (g)

85.3g

Carbohydrate excl. fibre (g)

88.4g

Sugar (g)

19.4g

Fibre (g)

18.1g

Fat (g)

72.2g

Saturated fat (g)

40.8g

Unsaturated fat (g)

27.8g

Monounsaturated fat (g)

13.5g

Polyunsaturated fat (g)

2.3g

Trans fat (g)

1.6g

Cholesterol (mg)

133mg

Sodium (mg)

643mg

Salt (g)

1.60g

Vitamin A (IU)

2312IU

Vitamin C (mg)

9.0mg

Calcium (mg)

515mg

Iron (mg)

3.88mg

Potassium (mg)

478mg

Total

2522kcal

10556kJ

60.0g

170.6g

176.9g

38.8g

36.2g

144.5g

81.7g

55.6g

27.0g

4.7g

3.3g

266mg

1286mg

3.21g

4624IU

18.0mg

1029mg

7.75mg

956mg