Chicken and Mushroom Risotto

Chicken and Mushroom Risotto

INGREDIENTS
5

DIFFICULTY
Easy

SERVINGS
8

RATING

PREPARATION TIME
5 mins

COOKING TIME
25 mins

AGE GROUP
10 – 12 months

INGREDIENTS
1.5 cups of reduced salt chicken stock (click here to know how to make your own chicken stock)
1/2 cup Arborio rice
100g cooked chicken breast, shredded (click here to know how to cook chicken)
6 button mushrooms, sliced
1 tablespoon of parmesan cheese, grated

METHOD
1. In a medium sized pan, add in the chicken stock and bring to the boil.

2. Add in the rice, reduce the heat and simmer for 10 minutes.

3. Add in the mushrooms and chicken and cook for a further 10 minutes. Keep stirring so the rice does not stick to the bottom of the pan.

4. When the liquid has bee absorbed and the rice is cooked through (add more water or stock if it needs more cooking) remove from the stove.

5. Using a stick blender puree until nice and smooth. You can try mashing to give this meal more texture for your baby. Add in more stock or water if the mixture is too thick.

6. Add in parmesan and stir through.

HANDY HINTS

Yum

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