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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 :)

     

     

    Tags:

    babymealideas

    babyfood

    babysolids

    babyfoodrecipes

    babynutrition

    babyrisotto

    risottorecipe

    childrensmealideas

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