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Chicken and vegetable risotto

• Jane Thynne

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Serves 4 - 6

A little work

Prep: 20 mins

Cook: 45 mins

This easy risotto recipe is packed full of peppers, courgettes, carrots and peas, suitable from 8 months

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Skip to ingredients

Ingredients

• 1 Small onion

  finely chopped

• 100g Chicken breast

  chopped

• 2tsp Olive oil

• 100g Frozen peas

• 100g Carrot

  finely chopped

• 100g Pepper

• 100g Courgette

• 500ml Very low salt vegetable stock

• 400g Arborio rice

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Method

• step 1

  Sauté the onion in a heavy-bottomed pan for 2 minutes.

• step 2

  Add the vegetables and cook over a medium heat for 10 minutes.

• step 3

  Add the chicken and stir occasionally until cooked through.

• step 4

  Add the rice and stir continuously for 1 minute.

• step 5

  Cover with stock and cook for around 30 minutes, stirring frequently and adding more stock as necessary to prevent the risotto drying out.

• Try using other vegetables like sweetcorn or celery.

Like this? Try these:

• Tomato and beef risotto

• Chicken casserole

• Fruity lamb cous cous

• Baby weekly meal planner - 8 months

• Download our free, award-winning Weaning App

Authors

Jane Thynne

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