Organic Pumpkin risotto with chicken

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

16.4g

Energy (kJ)

1699kJ

Energy (kcal)

406kcal

Carbohydrate incl. fibre (g)

47.5g

Carbohydrate excl. fibre (g)

45.6g

Sugar (g)

3.2g

Fibre (g)

2.9g

Fat (g)

14.9g

Saturated fat (g)

2.6g

Unsaturated fat (g)

11.4g

Monounsaturated fat (g)

4.9g

Polyunsaturated fat (g)

6.0g

Trans fat (g)

0.1g

Cholesterol (mg)

32mg

Sodium (mg)

304mg

Salt (g)

0.76g

Vitamin A (IU)

5247IU

Vitamin C (mg)

10.1mg

Calcium (mg)

45mg

Iron (mg)

3.50mg

Potassium (mg)

442mg

Total

98.4g

10195kJ

2437kcal

284.7g

273.5g

19.5g

17.2g

89.3g

15.8g

68.1g

29.4g

36.3g

0.3g

192mg

1826mg

4.55g

31479IU

60.8mg

272mg

21.02mg

2652mg

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