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