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Organic Pumpkin risotto with chicken

A comforting and fragrant dish made with hearty pumpkin and rosemary
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

372kcal

Energy (kJ)

1553kJ

Protein (g)

15.8g

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

2230kcal

9319kJ

94.8g

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