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6-9 months
Lunch
Recipe
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Chicken and Vegetable Risotto

2
30 mins

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

Step by step

  • 10 mins
    Preparation
  • 20 mins
    Cooking
  • 30 mins
    Time total
  • Chicken and Vegetable Risotto

    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.

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