Chicken & Sweetcorn Risotto

Heat the oil in a sauté pan over a medium heat. Add the onion and sauté for about 5 minutes, until soft. Add the chicken and cook for 3–4 minutes, until lightly browned. Heat the stock in a separate saucepan. Stir the rice into the chicken and continue to cook for 1 minute, stirring. Add a ladleful of the hot stock, stirring until absorbed. Keep adding ladlefuls of the stock, stirring continuously until each ladleful is absorbed. The rice will be cooked in approximately 20–25 minutes.

Meanwhile, cook the sweetcorn in a saucepan of freshly boiled water over a medium heat for 4–6 minutes, until tender, then drain and set aside until needed. When the risotto is just cooked, stir in the sweetcorn and Cheddar cheese with the parsley.

Purée the chicken and sweetcorn risotto with a hand blender or in a food processor until it’s the desired consistency for your baby. Use as required or leave to cool and freeze it in small containers, then defrost and reheat as necessary.