Baby Chicken Risotto

Ingredients

• 150g boneless chicken thighs, diced
• 1/2 cup arborio rice
• 1/2 cup frozen peas, thawed
• 2 cups low-sodium chicken stock
• 2 tbsp parmesan, finely grated
• 1 tbsp olive oil

Method

1. 01

   Dice 150g boneless chicken thigh into small 1cm pieces. Warm 2 cups of no-salt chicken stock in a separate pot.

2. 02

   Heat 1 tbsp olive oil in a wide heavy-based pan over medium heat. Add the chicken and cook for 4–5 minutes until cooked through. Remove and set aside.

3. 03

   Add 1/2 cup arborio rice to the same pan. Stir for 1 minute to lightly toast, then begin adding the warm stock one ladle at a time, stirring continuously.

4. 04

   Continue adding stock and stirring every few minutes for about 18–20 minutes until the rice is very soft, creamy, and has absorbed all the liquid.

5. 05

   Stir in the cooked chicken, 1/2 cup thawed peas, and 2 tbsp finely grated parmesan. Stir until melted in. Cool before serving.

How to offer

Serve in small portions. Risotto has a naturally sticky, creamy texture that is perfect for 12-month-olds. Easy to scoop with a spoon. The whole family will love this dish — adults can add seasoning.

Storage

Refrigerate in an airtight container for up to 2 days. Add a splash of water when reheating to restore creaminess.