Preparation time

10 minutes

Cooking time

20 minutes

Serves

2

   Preparation time

      10 minutes

   Cooking time

      20 minutes

   Serves

      2

Chicken and Vegetable Risotto

Recipe Ingredients

  • 1 tsp olive oil
  • 50g chicken mince
  • 1 tbsp finely chopped onion
  • ¼ cup (50g) Arborio rice
  • 1 cup (250mL) salt reduced chicken stock
  • 1 cup (250mL) water
  • 2 tbsp mixed frozen vegetables

How to make

  1. Heat oil in a small saucepan over medium heat; add chicken and onion, cook 2 minutes or until just tender; add rice, stir to coat in oil; add 1 cup (250mL) of stock; bring to the boil, simmer, stirring occasionally, for 10 minutes or until stock has been absorbed.
  2. Add water and vegetables; bring to the boil and simmer a further 10 minutes or until thick and creamy and rice is tender. Puree or mash according to baby’s age.

Tips

This is enough for 2 serves. Place any unused portion in an airtight container and refrigerate for 1 day or freeze in portions.