Organic Pumpkin risotto with chicken

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

15.8g

Energy (kJ)

1553kJ

Energy (kcal)

372kcal

Carbohydrate incl. fibre (g)

47.3g

Carbohydrate excl. fibre (g)

45.5g

Sugar (g)

3.2g

Fibre (g)

2.8g

Fat (g)

11.6g

Saturated fat (g)

1.6g

Unsaturated fat (g)

9.1g

Monounsaturated fat (g)

3.4g

Polyunsaturated fat (g)

5.3g

Trans fat (g)

0.0g

Cholesterol (mg)

29mg

Sodium (mg)

433mg

Salt (g)

1.08g

Vitamin A (IU)

5083IU

Vitamin C (mg)

7.9mg

Calcium (mg)

40mg

Iron (mg)

3.21mg

Potassium (mg)

464mg

Total

94.8g

9319kJ

2230kcal

284.1g

273.2g

19.4g

16.9g

69.7g

9.8g

54.8g

20.5g

31.9g

0.1g

177mg

2601mg

6.49g

30496IU

47.5mg

237mg

19.26mg

2783mg

Ingredients
Cook

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