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
WHAT YOU'LL NEED
- 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
Energy (kcal)
513kcal
Energy (kJ)
2160kJ
Protein (g)
24.3g
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
2051kcal
8642kJ
97.4g
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