Chicken and Vegetable Risotto

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 :)