The whole family will love this delicious, on-trend recipe.


  • 2 teaspoons oil250g diced chicken breast1 leek, sliced2 cups diced pumpkin1 x pack Continental Chicken & Leek Risotto1½ cups water2 teaspoons butter¼ cup grated parmesanTablespoon chopped rosemary½ cup fresh breadcrumbs2 teaspoons olive oil


  • 1.

    Preheat oven to 200°C.Heat oil in a saucepan and brown chicken.Add leek and pumpkin and sauté for a few minutes.Add risotto and water. Bring to the boil, cover and simmer for 15 minutes.Stir through butter and transfer to a baking dish. Sprinkle with combined parmesan, rosemary and breadcrumbs, drizzle with olive oil and bake for 10-15 minutes until golden.Serve with salad.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1978kj
  • Fat Total 138g
  • Saturated Fat 39g
  • Protein 171g
  • Sodium 644mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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