Toddler – Chicken and Vegetable Risotto


Chicken and Vegetable Risotto
1 onion, diced
1-3 cloves garlic, crushed (optional)
4 chicken breasts, sliced
3 peppers, sliced and diced
100g mushrooms, diced
225g arborio rice
1 cup frozen peas
750ml low salt chicken stock
Fresh parsley, chopped



Fry the onion and garlic in olive oil.

Add the chicken breasts, peppers and mushrooms, and fry for a couple of minutes more.

Add in the rice and fry until all coated in oil but not browned.

Add about 500ml/1 pint of stock and cook until almost all absorbed.

Gradually add another 250ml/ half pint of stock until risotto is creamy, then pop in a cup full of frozen peas.

Stir well then serve with chopped parsley.

Nutrition Information per serving:

  • Energy: 342 kcals
  • Protein: 27g
  • Carbohydrates: 51g
  • Fat: 5g
  • High in Fibre and Vitamin C
  • Source of Iron