Chicken and Vegetable Risotto
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
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Chicken and Vegetable Risotto
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.
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Instructions
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.
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