For baby:Chicken and Vegetable Risotto

From 6 months

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.

  Tip

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