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Chicken and Vegetable Risotto
February 9, 2015

Ingredients:
500g Chicken thigh filled - cubed and fat removed
1 tablespoon olive oil
1 large onion diced
4 garlic cloved crushed
1 cup broccoli
1 cup diced butternut pumpkin
1 cup fresh or frozen peas
Handful of fresh parsley finely chopped
1 teaspoon coriander powder
1/2 teaspoon ginger powder
1/2 teaspoon paprika powder
1 cup basmati rice washed
3-4 cups of water
Method:
▪️ Add oil to saucepan on medium heat
▪️ Add onions and cook for 5 minutes or until transparent
▪️ Add garlic and parsley and cook for a minute until aromatic
▪️ Add diced chicken pieces and stir to brown for 5 minutes
▪️ Add all vegetables and spices and stir through for another minute
▪️ Top with water and cover. Simmer on low to medium heat for 15 minutes (this will create the stock)
▪️ Add rice to the pot. Cook covered on low heat for another 10-15 minutes until all ingredients are soft and water has mostly absorbed
▪️ Cool and serve.
You can blend to a purée consistency if you haven't introduced textures to baby yet.
This dish also freezes well. Put frozen meal in refrigerator the night before to defrost. Just add a dash of water before reheating
Much love
Fareshta :)



