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
- 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