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
- 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